Name: Escabeche
Yield: 64 servings
Ingredients: 2½ cups white vinegar; 2½ cups water; 2 tablespoons honey* or sugar; 3 tablespoons salt; 1-2 tablespoons vegetable oil; ½ pound chiles, sliced (seeded —unless you want hotter, then leave seeds in!); ½ pound carrots, sliced; 1 red onion, cut in half moons; 6 fresh garlic cloves (cut in half); 2 tablespoons peppercorns

AuthorGarden KitchenCategoryR1, Sides, VegetablesDifficultyBeginner

Yields64 Servings

2½ cups white vinegar

2½ cups water

2 tablespoons honey* or sugar

3 tablespoons salt

1-2 tablespoons vegetable oil

½ pound chiles, sliced (seeded —unless you want hotter, then leave seeds in!)

½ pound carrots, sliced

1 red onion, cut in half moons

6 fresh garlic cloves (cut in half)

2 tablespoons peppercorns

Wash hands with soap and warm water. Wash produce well and chop as directed.

Combine vinegar, water, honey, salt in a saucepan and heat until boiling. Then turn it off.

Sprinkle the vegetables lightly with salt then sauté them with oregano and vegetable oil until slightly softened, but still with a firm bite. Stir in garlic.

Spoon vegetables into mason jars (should fill the jar, 1-2 depending on size). Add peppercorns.

Pour in hot liquid. Seal with lid and allow to cool on counter. Good in refrigerator for about a month, as long as vegetables stay covered with liquid.

*Honey should not be fed to infants less than one year of age

Ingredients