I first heard about escabeche from this helpful post on the paleo/primal diet. We had a HUGE crop of sweet and hot peppers in the garden this year, so I loved the idea of fermenting some of the peppers for a healthy kick to all sorts of dishes. This were super easy to throw together, and we’ve already finished three pints worth in less than a month. They make a great addition to tacos, eggs, salads, and just about anything that needs a little extra kick.
- 4 cups of sliced hot and sweet peppers
- 6 cloves garlic, sliced
- 1 medium onion, sliced
- 1 tbsp black peppercorns
- 2 tsp fresh (or 1 tsp dried) oregano leaves
- 2-3 tbsp sea salt
- Put on gloves before handling hot peppers. Don't be like me and think that you won't need it!
- This made up enough for about three wide-mouth pint jars for me, so sterilize your jars, and split the garlic, peppercorns, and oregano between the jars.
- Slice up the peppers and onions. Split them up between the jars as evenly as possible. You should need to smash them down a bit to fit.
- Put a little less than a tablespoon of salt into each jar. Pour water over the peppers and onions in the jar, just enough to cover the peppers and onions. Use the handle of a wooden spoon to poke down into the jar to release any air bubbles and make sure the vegetables are submerged under the brine.
- If you're just using a mason jar, leave the top on lightly to allow for air to escape. Or use a Pickle-Pro vegetable Fermenting Lid to make things a bit easier.
- Let escabeche sit on the counter for 2-3 days. Then move to the fridge. It tastes best after a week or so.