August 11, 2006
Chiles en Escabeche (pickled chiles)
Amy Schwemm, TCSA
Fresh chiles (fleshy types with thin skins like jalapeno, serrano, and guerro/yellow hots are better than long chiles with thinner walls)
Vinegar, cider or distilled
Salt, non-iodized
Extras:
Carrot
Onion
Garlic
Mexican oregano
Cut slices of onion, garlic and carrot. Chiles can be left whole with stems or seeded and sliced. Mix vinegar and water in equal parts, making enough brine to easily cover chiles. Put brine in a
non-reactive pot with 1 t salt for each 4 cups of brine. Bring to a boil and cook veggies for 1 to 3 minutes (more time for whole chiles, less for sliced). Do not let chiles get soft! Remove from heat and let cool. Put in jars, making sure the chiles stay submerged in brine, and refrigerate. They with keep up to a year.