Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 pints
Level:
Easy

Ingredients

Directions

Wash the chiles, leaving the stems intact. Cut a very shallow cross in the tip of each so that the vinegar can penetrate. In a large deep skillet, preferably cast iron, heat the olive oil over high heat until it is smoking. Reduce the heat to medium and throw in the chiles, onions, carrots, an garlic. Saute for about 10 minutes, turning the vegetables over occasionally. Add the vinegar, water, salt, and all the herbs, reduce the heat o medium-low and simmer for 5 minutes more. Transfer the vegetables o a very clean crock or deep bowl and pour the vinegar mixture over them. Cool to room temperature, then cover tightly and refrigerate for up to 1 week. 

Cook's Note

(If desired, sterilize 6 pint jars according to the manufacturers instructions, fill and seal them for longer keeping.)

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chiles Serranos en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Striped Bass en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Artichokes en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Oysters en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Camarones en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chiles Anchos en Escabeche con Guacamole

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Escabeche

Recipe courtesy of Michelle Bernstein

Brandade with Escabeche

Recipe courtesy of John DeCoursy

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.