ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)
Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.
Provided by Kim
Categories Condiment
Time 35m
Number Of Ingredients 9
Steps:
- Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
- If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
- Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
- Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.
Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g
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