When you want authentic Mexican food, you should take the time to use a real escabeche recipe for carrots and jalapenos. There is a very special health benefit from making authentic pickled foods without using vinegar.
Escabeche Recipe: Carrots and Jalapenos
The ingredients that you use are standard, it is the authentic process that will create probiotics. Probiotics are special micro-organisms that are important to healthy digestion. With everyone using vinegar to pickle foods to get it finished quicker, the probiotics are lost in the diet. This recipe will be one you’ll come to depend on for good digestive health.
One very important tool is you need 2 authentic Bormioli Rocco Fido Jars. There are a lot of counterfits which could be dangerous to use so only use the importer WholesaleGlassBottles.com.
2 ounces Salt (without iodine)
64 ounces Water
3 cups Fresh Carrots, sliced
¾ cup White Onion, sliced
½ cup Fresh Jalapenos, seeded
2 cloves Fresh Garlic, smashed, peeled and sliced
2 Bay Leaves
1 teaspoon Black Peppercorns
1 teaspoon whole Coriander
¼ teaspoon Red Pepper Flakes
Divide the spices evenly for the 2 jars and place them in the bottom of the jars.
Make the brine by bringing water and salt to a simmer and then let it get cold. You can refrigerate it to hurry this along.
Prepare the vegetables, onions and garlic and pack them into the 2 jars. Fill the jars with the cold brine, leaving the space above the jar’s shoulder empty.
Close the lid. Label the jars with the date. Put the jars in a dark place on a plate.
Do not open the jars, because you will let in contaminates that will spoil your batch. You must wait at least 6 weeks before opening. After opening the jar, eat what you want and then store the jar in the refrigerator.