Pickles and preserves
A familiar condiment on Mexican restaurant tables, escabeche is made by briefly heating jalapeños and carrots in a pressure cooker, then packing them into a jar with hot vinegar brine. With no added sweetener, it makes a diabetes-friendly, tangy addition to a lunchbox.
Chop the jalapeños, carrots, onion and garlic cloves.
Put the chopped vegetables in the pressure cooker and close the lid. Remove it from the heat as soon as it whistles.
Bring the vinegar, water, thyme and salt to a boil in a saucepan.
Put the heated vegetables in a jar and pour over the boiling vinegar brine. Close the lid and leave to cool.
Do not leave the vegetables in the pressure cooker for too long; a brief heating is enough. Overcooking will make them soften further in the jar and lose their crunch.
Sebzeleri düdüklüde tarifte önerilenden fazla tuttum, düdük attıktan sonra hemen almadım. Kavanozda sebzeler beklediğimden çok daha yumuşak çıktı, gevrekliği neredeyse hiç kalmamıştı, bir dahaki sefere ocağı hemen kapatacağım.
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