How to Make Traditional Mexican Pickled Jalapeños & Carrots, so easy and so delicious Escabeche!

Name: How to Make Traditional Mexican Pickled Jalapeños & Carrots, so easy and so delicious Escabeche!
Total time: 60 min
Ingredients: ¼ cups Avocado oil; 6 Garlic; 8 Chili pepper; 1 lb Jalapeño chili; 1 lb Carrot, sliced; 1 head Cauliflower; 1 Onion; 2 tbsp Salt; 1 tbsp Oregano; 2 tsp Thyme; ½ tsp Allspice; ½ tsp Coriander seed, ground; 5 Clove; 4 Bay leaf; 2 cups White vinagre; 1 Serving of love

By Cooking Con Claudia · 60 min

Ingredients

Avocado oil¼ cups
Garlic6
Chili pepper8
Jalapeño chili1 lb
Carrot · sliced1 lb
Cauliflower1 head
Onion1
Salt2 tbsp
Oregano1 tbsp
Thyme2 tsp
Allspice½ tsp
Coriander seed · ground½ tsp
Clove5
Bay leaf4
White vinagre2 cups
Serving of love1

Instructions

Wash the jars, boil them for 10 minutes, and air dry them on a clean towel; boil the lids separately for 5 minutes and dry them.
Combine the ingredients with the oil, garlic, chiles, vegetables, onion, salt, spices and herbs, then add the vinegar and water and cook until the vegetables are tender.
Pack the hot pickle into the sterilized jars, close them, and process in boiling water for 10 minutes.
Store in a cool, dark place; once opened, refrigerate and eat within a few weeks.

Summarized from Cooking Con Claudia's video. Watch it for the details.

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