Escabeche (pickled jalapeños, carrots and cauliflower)
Cooking Con Claudia · ♥ 4.1K likes · 105.4K views · 3 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- avocado oil
- 6 cloves garlic cloves
- 8 whole chiles de arbol
Add the garlic, chiles de arbol, jalapenos cut in fourths, carrots, cauliflower and onion.
- 1 lb jalapenos
- 1 lb carrots
- 1 head cauliflower
- 1 whole large onion
- 2 tbsp coarse salt
- 1 tbsp oregano
- 2 tsp thyme
- ½ tsp allspice berry
- ½ tsp coriander
- 5 whole whole cloves
Season with coarse salt, oregano, thyme, allspice berry, coriander and whole cloves; mix and lightly fry about five minutes.
- 2 cup white vinegar
- 6 cup water
Turn the heat to high, add the white vinegar and water, mix and bring to a simmer.
Taste the pickle juice for salt and adjust; reduce to medium-low and simmer 12 to 15 minutes, to the tenderness wanted.
Pack into a sterilized mason jar and close; boil the jar 10 minutes to keep up to a year, or refrigerate for up to two months.