Mexican Pickled Jalapeños, Carrots & Onion (Escabeche)

Ingredients

Instructions

1. 1Wash six pint (16 oz) canning jars in hot soapy water or run them through the dishwasher, then keep them hot in a 200°F oven or in the canner's simmering water until ready to fill; if your processing time will be under 10 minutes, boil the clean jars for 10 minutes first, and simmer new lids in hot water according to the manufacturer's instructions.
2. 2Wash and trim 1 1/2 pounds jalapeños and slice into 1/4-inch rings, peel and diagonally slice 1 pound carrots 1/4 inch thick, peel and slice 1 large white onion into 1/4-inch half-moons, and peel 8 cloves of garlic.
3. 3In a large stainless steel pot, combine 5 cups distilled white vinegar (5% acidity), 1 cup water, 2 tablespoons sugar, and 1 tablespoon canning salt, and bring to a full rolling boil over high heat, stirring to dissolve the sugar and salt.
4. 4Optionally sauté the carrots, onion, and garlic in 3 tablespoons olive oil over medium heat for 3 to 4 minutes to soften slightly, then add the jalapeños and heat through for 1 minute before packing the hot vegetables tightly into the hot jars along with a pinch of oregano, a few peppercorns, and a piece of bay leaf divided evenly among the jars.
5. 5Ladle the boiling vinegar brine over the vegetables in each jar, keeping the vegetables submerged and leaving 1/2 inch of headspace at the top of each jar.
6. 6Slide a nonmetallic spatula down the inside of each jar to release trapped air bubbles, add more brine if needed to maintain 1/2 inch headspace, wipe the jar rims clean with a damp paper towel, center a simmered lid on each jar, and screw the metal band down to fingertip-tight.
7. 7Process the jars in a boiling-water canner with the jars covered by 1 to 2 inches of water, processing pints for 15 minutes at a full rolling boil, starting the timer once the water returns to a full boil, and adding 5 minutes at altitudes of 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, remove the canner lid, let the jars sit undisturbed in the canner for 5 minutes, then lift them out onto a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9After cooling, press the center of each lid to confirm it is concave and does not flex, remove the bands, and label each jar with the contents and canning date.
10. 10Store sealed jars in a cool, dark place for up to 1 year, refrigerate after opening, and let the flavor develop for at least 1 to 2 weeks before serving for the best taste.
11. 11Never reduce the vinegar or water ratio given here, as the acidity is what makes this recipe safe for boiling-water canning.