Escabeche - Pickled Jalapeno & Carrots
Peel and chop carrots. Slice jalapeños include seeds
1
Cut onions julienne style and crushed whole garlic cloves
2
Chop cauliflower into small pieces
3
Add oil to warm pan and add chopped ingredients
4
Cook at a high temperature and add whole cloves, peppercorns, Mexican oregano, bay leaf, salt and sugar
5
Add apple cider vinegar and water
6
Bring to a boil for about 15 minutes
7
Cooldown and add to your favorite container. Enjoy 🥰
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