Monday, May 28, 2012

Pickled Jalapenos and Carrots (Escabeche)

  • 150-200g jalapenos
  • 2 large carrots
  • 1/2 medium onion
  • 5-7 cloves garlic
  • cauliflower florets (optional)
  • apple cider vinegar (or diluted white vinegar)
  • 1 tsp sea salt or kosher salt
Slice jalapenos into rings (alternatively, if whole peppers are preferred, cut a deep cross into the tip of the pepper to let the vinegar enter, or use a mix of sliced and whole peppers). Peel and slice carrot into rings. Peel garlic cloves, but leave them whole. Cut the half onion into quarters. Mix everything in a small sauce pan and add salt and enough vinegar to cover. Bring the mixture to a boil and cook for ~2-3 minutes--until the peppers are done (they will begin to take on a translucent quality). Divide vegetables between two one-pint (0.5 liter) jars that have been washed with hot water and add enough of the cooked vinegar mixture to cover. Let the mixture come back down to room temperature and then move to refrigerator. Alternatively, process hot jars for 10-15 minutes in a hot water bath.
Source: adapted from Simply Recipes.

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