1
Prepare the vegetables
10 minChop the jalapeño, carrot, onion and garlic cloves.
Pickles and Preserves
A table staple at Mexican restaurants, escabeche is made by briefly heating jalapeño and carrot in a pressure cooker and jarring them in a hot vinegar brine. With no added sweetener, this preparation is diabetes-friendly and makes a tangy lunchbox addition.
Step by Step
How to make it?
2
Heat in the pressure cooker
5 minPut the chopped vegetables in the pressure cooker and close the lid; remove from the heat as soon as it starts hissing.
3
Prepare the vinegar brine
10 minBring the vinegar, water, thyme and salt to a boil in a pot.
4
Fill the jar
10 minTransfer the heated vegetables to a jar, pour the boiling vinegar brine over them, close the lid and let cool.
Reminder
Don't leave the vegetables in the pressure cooker too long; a brief heating is enough, as extended cooking will soften them further in the jar and they'll lose their crunch.
Editor's Note Editörün Notu
If you want the jalapeños a little milder, remove the seeds; leaving them in noticeably sharpens the heat of the vinegar brine.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
3.5
2 reviews
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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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