How To make Spicy Mexican Pickled Vegetables
12 Garlic cloves
1 md Onion; cut in wedges
3/4 c Olive oil
4 md Carrots
scraped, thinly sliced 1 ts Black peppercorns
1 1/2 c Vinegar
2 c ;Water
1/2 cn Whole pickled jalapenos
:
drained (7 oz. can) 1 md Cauliflower; in flowerets
3 tb Salt
3 md Zucchini; thinly sliced
12 sm Bay leaves
3/4 ts Dried whole marjoram
3/4 ts Dried whole oregano
3/4 ts Dried whole thyme
7 oz Pickled baby corn on cob
drained (1 jar) 6 oz Can pitted small ripe olives
:
drained Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes. Add carrots and peppercorns; saute 5 minutes. Add vinegar; cover, reduce heat and simmer for 3 minutes. Stir in water and jalapenos; cover and bring mixture to a boil. Add cauliflower and salt, stirring well; cover, reduce heat to medium and cook 5 minutes. Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well; cook 2 minutes. Remove from heat; stir in corn and olives. Transfer mixture to a large container; cover tightly and chill at least 8 hours. Remove and discard bay leaves before serving. From _Celebrate San Antonio_ by The Junior Forum/San Antonio, TX in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
How To make Spicy Mexican Pickled Vegetables's Videos
Pickled Spicy Mexican Vegetables ~ Escabeche ~ Water Bath and Steam Canning
This is my copycat version of Cheesecake Factory's Escabeche Vegetable Salad. Great side for any Mexican dish.
Soaking liquid:
3/4 c. Canning and Pickling Salt
2 quarts of water
9-10 c. Veggies
6 c. cauliflower florets
2 c. sliced carrots
2 medium sweet onions, sliced
4 jalapenos
12 cloves of garlic
Pickling liquid:
5 c. white wine vinegar
1 c. water
1 bay leaf
2 t. Mexican oregano
2 t. cumin
1 T. peppercorns
2 T. agave
Fill hot jar with vegetables to 1/2 headspace. Ladle hot pickling liquid over vegetables leaving 1/2 headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
Ball Freezer Jars:
Ball Jelly Jars:
Victorio Multi Use Canner:
Ball Elite Jars:
All American 915 Pressure Canner:
Ball Blue Book:
All New Ball Book:
The Canning Kitchen:
Ball Quart Jars:
Ball Pint Jars:
Ball Jelly Jars:
JarBox Protector:
Sterilite Shelves:
My Canning Playlist:
Sources referenced:
Enjoy!
xo~Carol
Let's connect!~
????My Blog:
????Facebook:
????Instagram:
????Pinterest:
How To Make Pickles Without A Recipe
This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
---------------------------------------------------------------
Music - Jef:
---------------------------------------------------------------
Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt
You’re going to LOVE these EASY and SIMPLE pickled carrots
Mexican Pickled Vegetable Escabeche - Cooking With Tita
If you've ever eaten authentic Mexican food. Chances are you had those delicious pickled carrots and jalapenos served on the side with your meal. It's called Escabeche in Spanish. Traditionally served with Mexican food, this side dish goes well with any grilled meat or fish as well. It's vinegary spicy goodness, and now you can make it at home. Bon appetit.
How to Quick-Pickle Veggies – It's Easy AF!
I don't know about you, but I adore pickles, so knowing how to quick-pickle your favorite vegetables is a great skill. Let me show you – it's Easy AF!
- Chef AF
How I Pickled Jalapeños Carrots & Onion
I'm really liking this canning thing. Cant wait to try this when they are ready. Sit back relax and enjoy the show.