Ingredientes para Escabeche De Mexicana
- Olive Oil
- Onion
- Garlic Cloves
- 1 cup water
- Jalapeno Chiles
- Carrot
- 1 cup cider vinegar
- 2 tablespoons pickling salt
- Dried Oregano
- 2 bay leaves
- 1 cup white vinegar, for topping jars
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Cómo preparar Escabeche De Mexicana
- Heat the vegetable oil in a large saucepan over medium-high heat.
- Add the thinly sliced onions and sauté for 3 minutes, then add the minced garlic.
- Continue cooking until the onions are softened, about 2 more minutes.
- Add 1 cup of water and bring to a boil.
- Add the sliced jalapeños and carrots. Cook for 5 minutes, until slightly softened.
- Stir in the cider vinegar, 2 tablespoons pickling salt, oregano, and bay leaves. Simmer for 1 minute.
- Remove from heat and let cool completely.
- Using a slotted spoon or tongs, carefully transfer the jalapeños, carrots, and onions to sterilized quart-sized glass jars.
- Discard the bay leaves.
- Pour the cooking liquid over the vegetables, filling the jars three-quarters full.
- Add 1 tablespoon pickling salt to each jar. Top off with white vinegar, leaving about 1/2 inch of headspace.
- Tightly cap each jar and store in the refrigerator for at least one week (up to several months) to allow flavors to meld.
- Enjoy your delicious homemade Escabeche De Mexicana!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
69g
Fat
10g
Carbs
12g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Very Low Carbs Salads Condiments Etc Vegetables Mexican Easy Beginner Cook Diabetic Dinner Party Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Carrots Onions Peppers To Go From Scratch
