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Ask a Foodie: How Can I Use Up a Big Crop of Jalapeños

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Q. Can you tell me what to do with a lot of jalapeños. Can you can them?

A. You can certainly preserve, pickle, can, dry, smoke and even freeze jalapeños. One of the most popular uses for this spicy chile in Mexico is to pickle it with other vegetables and store in jars. Serve these pickled peppers as an  appetizer or condiment at the table. They’re good diced and added to a dip, as well as eating with beans, rice, eggs, tacos, steak — the list goes on. If you have some red jalapeños to go along with the green, the mixture in the jars will look extra festive. You can also serrano chiles in this recipe.
Jalapeños en Escabeche
1 pound jalapeños, whole
1/4 cup olive oil
1 medium onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
16-20 cloves garlic, peeled
12 black peppercorns
1/4 cup pickling salt
3 cups white vinegar
3 cups water

In a pan heated pan, saute the chiles in the oil until the skin starts to blister. Add the onions and carrots and heat them for another minute or so. Put 2 or 3 cloves of the garlic (depending on your taste) and three peppercorns in the bottom of 4 sterilized pint jars. Pack the chiles and vegetables mixture into the jars leaving about a 1/2 inch of head space above the mix. Add two more cloves of garlic and 1 teaspoon salt to each of the jars.

In a pan, combine vinegar and water and bring to a boil. Pour this mixture so that it just covers the vegetables.

Seal the jars and process them in a boiling water bath for 15 minutes.

Let them cool, then store in a cool, dark place for four weeks.

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2 Responses to “Ask a Foodie: How Can I Use Up a Big Crop of Jalapeños”

  1. the barking dog says:

    Pepper jelly – fantastic with cheese and crackers, on top of pork chops, etc.