I picked up a half a peck of non-pickled jalapeno peppers at the farmer's market and then, before I could use them, I realized I was going on vacation and they would not last until I got back. So I decided to try my hand at making jalapeno escabeche (jalapeno pickles). When we returned from vacation, I tried the peppers and realized that what I had created was nothing like what I intended. Though it was good. Anyway, here is my newly discovered recipe for Bread and Butter Pickled Jalapenos.

20 to 30 jalapeno peppers, cored, deveined and deseeded, sliced in long thin strips.

About 1 teaspoon of the pepper seeds for heat (less or more to taste)

1/2 cup corn oil

1 large onion, topped and sliced longitudinally

Heat the oil in a large (not aluminum) pot. Add the oil, onions and peppers and saute until the peppers just begin to change colour.


20 peeled whole cloves of garlic

2 cups mild white vinegar

1 tablespoon thyme

1/4 cup raw sugar (or a half-and-half mix of white sugar and brown sugar)

Continue to cook over low heat until the peppers are fully cooked. Let cool and decant to a glass jar. Add water until the peppers are covered. Refrigerate for a few days and use as a condiment on just about anything. They are sweet, mildly spicey, and delicious.