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verduras en escabeche
Verduras en Escabeche (Pickled Vegetables - Guatemala) 5 jalapeño chiles, each about 2 inches long 1 tablespoon corn oil 2 cups diagonal 1/8-inch thick slices carrots 1 pound cauli...
maineasy
Ingredients8 items
Ingredients
- 5jalapeño chiles, each about 2 inches long
- 1tablespooncorn oil
- 2cupdiagonal 1/8-inch thick slices carrots
- 1poundcauliflower, cut into 1-inch florets
- 1cupsliced onion
- 5garlic cloves
- 1teaspoonthyme
- 1teaspoonoregano
Directions
- 1
Verduras en Escabeche (Pickled Vegetables - Guatemala) 5 jalapeño chiles, each about 2 inches long 1 tablespoon corn oil 2 cups diagonal 1/8
- 2
Remove the chiles, slice them open vertically, and remove seeds and fibers
- 3
Set aside
- 4
Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes
- 5
Drain well and mix them all together
- 6
Put them into a glass jar or stone crock
- 7
Mix the thyme, oregano, bay leaves, salt and sugar in the vinegar
- 8
Pour this over the vegetables and mix well