How to Make Traditional Mexican PICKLED JALAPEÑOS & CARROTS, so easy and so delicious ESCABECHE!

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Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! 🎉🥺♥️🙏🏽 ❤️

We already know everything taste better when it’s homemade and this ESCABECHE is no exception, escabeche is a tangy and spicy mix of pickled jalapeños, carrots, and because I love the crunch and taste from the cauliflower, I add it too it’s perfect for adding a zesty kick to any dish. Enjoy the blend of flavors and crunch! I hope you enjoy it just as much as we do! ❤️

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Tip** 1/2 recipe for less

Here’s a quick guide to sterilizing your mason jars, this is so important to store food!
1. **Wash**: Clean the jars with soap and warm water.
2. **Boil**: Submerge jars in boiling water for 10 minutes.
3. **Dry**: Remove with tongs and air dry on a clean towel.
4. **Lids**: Boil lids separately for 5 minutes and dry.

Your jars are now ready to use! And to reserve your escabeche simply
1.. **Seal**Close jars and process in boiling water for 10 minutes.
2. **Store** store in a cool, dark place.

If properly sealed and stored in the pantry, it can last up to a year. Once opened, they should be refrigerated and consumed within a few weeks.

Ingredients
1/4 cup avocado oil or oil of choice
6 garlic cloves
8 chile árbol(optional)
1 lb jalapeños (whole or sliced)
1 lb sliced carrots
1 head of cauliflower
1 large onion
2 tbsp coarse salt
1 tbsp oregano
2 tsp thyme
1/2 tsp all spice berries
1/2 tsp ground coriander
5 whole cloves
4 bay leaves (I forgot them in video 😩)
2 cups white vinagre
6 cups water
1 serving of love 💕

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#pickledvegetables #escabeche #taqueria