Name: Tequilapeños Escabeche
Yield: Makes 2 one-pint (16–fl oz/500-ml) jars
Cuisine: Mexican
Ingredients: Sea salt, 2 teaspoons; Sugar, 2 tablespoons; Coriander seeds, 2 teaspoons; Garlic, 1 large clove, thinly sliced; Carrot, 1 large, peeled and sliced into rounds ¼ inch (6 mm) thick; Jalapeños, 10 ounces (315 g); Cumin seeds, 1½ teaspoons; Unseasoned rice vinegar, ¾ cup (6 fl oz/180 ml); Dried Mexican oregano, 1 teaspoon; Silver tequila, ½ cup (4 fl oz/125 ml); Bay leaves, 2

Preparation info

Makes
2
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Pickled jalapeÑo and carrot slices make an ideal garnish for tequila-based cocktails, bloody marys, and micheladas, and they’re the perfect piquant accompaniment for mexican food. If you’re not a chile fan, just remove the seeds from the jalapeÑos.

Ingredients

Jalapeños, 10 ounces (315 g)
Carrot, 1 large, peeled and sliced into ro

Method

Have ready 2 sterilized jars and their lids.

Wearing rubber gloves, slice off the stem from each jalapeño and discard. Cut the jalapeños crosswise into rings ¼ inch (6 mm) thick. For less heat, cut the jalapeños in half lengthwise, discard the core and seeds, and slice the halves crosswise into slices ¼ inch (6 mm) thick.

Divide the jalapeños, carrots, and garlic between the jar