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Pickling & Relishes
Escabeche
Pickling & Relishes
Escabeche
Makes:
about 2 quart jars (32 oz)
Prep:
20 Minutes
Processing Time:
15 Minutes
INGREDIENTS
4 red, yellow and green peppers, cut into 1/2 inch strips
2 large onions, halved and sliced into 1/2 inch sections
3 carrots, cut crosswise into 1/4 inch slices
5-6 large jalapeños, quartered and seeded
8 green tomatoes or tomatillos, quartered
4 cups white vinegar
1 cup water
4 tsp. salt
5 garlic cloves, minced
1 tsp. cumin seeds
1 tsp coriander seeds
2 tsp. Mexican oregano
2 bay leaves
DIRECTIONS
FIRST, LET'S PREP!
Lightly char vegetables over a flame on a grill or in a broiler; set aside.
NEXT, TIME TO COOK!
Combine vinegar, water salt and garlic in a non-reactive pot over medium heat and bring to a simmer.
Divide vegetables and spices evenly.
NEXT, LET'S CAN IT!
Pack vegetables and spices into a clean hot jar. Ladle hot brine over vegetables leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat with second jar.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.