Jalapeños en Escabeche (Pickled Jalapeño Peppers) #SundaySupper

This week for #SundaySupper I got to attempt something I've never done before...Canning!

I have always wanted to try my hand at canning.  Pretty much from the first time I saw how my great-grandmother would cook and can the freshly cut fruits and veggies from her garden.  I was only 8 years old at the time, but I knew that canning was something I wanted to do when I grew up.  

Years later, when Hubby and I were newlyweds, we visited the home of the pastor of the church where we met.  I don't remember much about that visit, but I do remember the pastor's wife's beautiful vegetable garden and her enviable shed/workshop where she did all of her canning.  I remember looking at the Mason jar lined shelves thinking, "I have got to get me one of these!"

But as much as I dreamed of one day becoming a canning maven, I never really tried to actually do it.  The main reason for that is because I find canning terribly intimidating.  I remember my grandmother always warning that the jars MUST be properly sterilized or your preserves would spoil.  And I also remember the time that Pappy (my grandfather) decided to try his hand at canning.  Every single jar of his pumpkin butter went bad in like a week.

This week I finally faced my fear and tried my hand at pickling my own jalapeños, because we LOVE jalapeños.  I don't know what I was so afraid of.  My first attempt at canning was a complete success.  Making your own pickled jalapeños is SO easy.  Not only was it quick and easy, the end result was WAY better than that canned stuff from the supermarket.  The aroma is intense and intoxicating all at the same time.  The peppers are crisp and full of flavor and heat.  And you can actually identify the spices that are floating around in the vinegar.  Canning fresh jalapeños is so easy and delicious, I don't think I'll ever go back to buying that canned stuff.
  

Jalapeños en Escabeche (Pickled Jalapeño Peppers)
(Recipe adapted from The Homesick Texan Cookbook by Lisa Fain)  

Ingredients: 

• Cilantro
• 10 black peppercorns
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1 bay leaf (laurel)
• 2 tablespoons vegetable oil
• 8 to 10 fresh jalapeño peppers, sliced into rounds
• 2 large carrots, peeled and thinly sliced
• 1/2 large onion, julienned
• White Vinegar (about 1 cup)
• Water
• 1 teaspoon salt
• 1 (16 oz.) glass jar & lid

Directions:  

Sterilize the jar and lid in a pot of boiling water.  Using tongs, carefully remove the jar and lid and place on a clean surface to dry completely.  Add a sprig of cilantro, the black peppercorns, garlic, cumin, and bay leaf to the jar; set aside.

Heat the vegetable oil in a large skillet over medium heat.  Stir in the sliced jalapeño peppers, onions, and carrots.  Saute for about 5 minutes, stirring occasionally.

Remove from heat and transfer the jalapeño peppers, onions, and carrots to the jar with the spices.  Fill jar halfway with white vinegar (about 1 cup).  Then add enough water to fill the jar, leaving 1/4-inch at the top.  Seal jar with lid and shake gently to combine the ingredients.

Refrigerate for at least 24 hours.  Enjoy!!!

And now for this week's Preserving the Harvest recipe ideas from my #SundaySupper friends:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina


Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious


Thank you to Hezzi-D's Books and Cooks for hosting this week's #SundaySupper Preserving the Harvest party.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.






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