Texas Style Escabeche Recipe (Hot Relish)
At popular Tex Mex restaurants, hot pickled veggies are commonly served with warm corn tortillas or tossed on platters of tacos and enchiladas. This is a recipe for canned hot Mexican vegetables with processing times. These marinated veggies can also be refrigerated if canning is not your thing.
Servings 5 pints
Calories 32kcal
Ingredients
- 2 T. Grapeseed Oil
- 1 onion large, cut in half and then each half into thirds
- 8 garlic cloves smashed and halved
- 2 quarts water
- 8 carrots sliced into ¼ inch coins
- 12 jalapenos sliced
- 1 T salt
- 2 T. Mexican oregano
- 4 bay leaves
- 2.5 c. white vinegar
- 5 sterilized pint jars and lids
Instructions
- In a stockpot over high heat, add the oil. Add the onion and sauté for 2 minutes. Add the garlic and stir until fragrant. Cook 1-2 minutes.
- Pour in 2 quarts water and bring to a boil. Add the jalapeno and carrots.
- Add the salt, dried oregano, and bay leaves.
- Simmer for 3-5 minutes. Remove from heat and allow to begin cooling off while you prepare jars.
- In each jar pour ½ c. vinegar. Using a spoon with drain holes, fill each jar with the relish mixture. Top each jar off with the cooking liquid leaving ¼ inch space of headroom if canning.
- Refrigerator jars or prepare standard canning procedures. Leave ¼” headspace and process 20 minutes. Remove the jars from the water and transfer to a towel. I flip them upside down to encourage sealing. Allow the jars to cool, you may hear them pop as they seal. When they are cool inspect all the jars. Any jars that did not seal must be refrigerated. Enjoy!
- ** Excess pickling juices make an excellent chicken marinade.
Notes
These recipe can also be made as refrigerator pickles. The veggies are placed in the jar and refrigerated. They are not shelf stable unless properly processed.
Nutrition
Serving: 1g | Calories: 32kcal | Carbohydrates: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 365mg | Fiber: 1g | Sugar: 1g