How to Make Traditional Mexican PICKLED JALAPEÑOS & CARROTS, so easy and so delicious ESCABECHE!

Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! 🎉🥺♥️🙏🏽 ❤️

We already know everything taste better when it’s homemade and this ESCABECHE is no exception, escabeche is a tangy and spicy mix of pickled jalapeños, carrots, and because I love the crunch and taste from the cauliflower, I add it too it’s perfect for adding a zesty kick to any dish. Enjoy the blend of flavors and crunch! I hope you enjoy it just as much as we do! ❤️

Pots & pans using atm Ourplace Website -
blender- Vitamix A3500

🛑 For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments 😘

Tip** 1/2 recipe for less

Here’s a quick guide to sterilizing your mason jars, this is so important to store food!
1. **Wash**: Clean the jars with soap and warm water.
2. **Boil**: Submerge jars in boiling water for 10 minutes.
3. **Dry**: Remove with tongs and air dry on a clean towel.
4. **Lids**: Boil lids separately for 5 minutes and dry.

Your jars are now ready to use! And to reserve your escabeche simply
1.. **Seal**Close jars and process in boiling water for 10 minutes.
2. **Store** store in a cool, dark place.

If properly sealed and stored in the pantry, it can last up to a year. Once opened, they should be refrigerated and consumed within a few weeks.

Ingredients
1/4 cup avocado oil or oil of choice
6 garlic cloves
8 chile árbol(optional)
1 lb jalapeños (whole or sliced)
1 lb sliced carrots
1 head of cauliflower
1 large onion
2 tbsp coarse salt
1 tbsp oregano
2 tsp thyme
1/2 tsp all spice berries
1/2 tsp ground coriander
5 whole cloves
4 bay leaves (I forgot them in video 😩)
2 cups white vinagre
6 cups water
1 serving of love 💕

Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate 🥰
IG: cooking_con_claudia
Fb: Cooking with Claudia

#pickledvegetables #escabeche #taqueria

[CookingConClaudia]

Hello my beautiful family! Hope you are all having a blessed and beautiful day! Enjoy this classic recipe of escabeche, I love to enjoy it with literally 😊

[ShanePatterson-neks]

Claudia thank you so much for giving us these recipes. Keep them coming

[BillMooney-rc]

Claudia, I have found that if you add a teaspoon (for quarts, half for pints) of "Pickle Crisp" to the jars it keeps the jalapenos from getting mushy, especially if you process them. Your recipe is close to the one I use, but has some better stuff in it. I'm going to have to give it a try.

[jenbrooks]

Thank you!!! I have a ridiculous amount of jalapeños from my garden. Lemon, Super Nacho, and Mild varieties. The mild are pretty hot, lol. I dont mind, though. I was just surprised. I have been looking at pickling recipes all week. I have made quite a few of your recipes and trust them 100%. I do have Serrano Chiles, too. Maybe I will sub one for 2 of the arbol chiles 😂😂😂 Thank you much for sharing your recipes. Your recipes inspried me to grow bell peppers, tomatillos, roma tomatoes, and a ton of jalapenos, Serrano, hatch, Anaheim, and guajillos. I know the last 3 are similar and interchangable. So far, 3 have 7 ristas made and have only harvested 1/2 of our bounty. 😂😂😂😂 I will be doing a lot of canning and dehydrating. I already made a ground lemon jalapeno spice. The yellow lemon jalapenos are sooo good! Anyway, thank you for inspiring me.

[thewintergardener]

I love this recipe and style of pickled I'm Italian and it reminds me of a spicy version of similar pickled Veggies my Grandmother used to make called Giardiniera

[melissagraham]

Looks absolutely delish definitely going to make 😋

[lindakimberly]

I realize this is a condiment. Please tell me why I just sat and ate an entire smaller jar of this incredible deliciousness? I will keep making this because it's amazing! Thank you for the recipe!

[SoniaG]

Omg CLAUDIA, you just do not know how long ive been dying how to learn how to make this. I as well as my 6yr old love these but it is so hard to find on the store. Thank you for this im making this today and its so healthy ❤❤❤❤

[dianamateo]

Aw! This reminds me of my dad's escabeche. He used to put cauliflower in it too. So yummy! 😊

[andrewwagenaar]

I’ve been making escabeche for years and I’ve never thought about putting cauliflower in. Luckily I’m making some this weekend I’m definitely adding cauliflower now.

[cynthianarenfro]

I can jalapeno, onions and carrots, but adding the cauliflower sound good. I will have to try your recipe next time.

[rmpapa-zzvv]

Looks good. Haven't tried the allspice berries, chili arbol, coriander, and thyme in my recipe but i might have to try it that way (I have been known to add half of a habanero though). Nice recipe.

[Rdpum]

Great-looking recipe, Claudia! Having grown up in San Diego, and then moved here to Argentina 10 years ago, I am continually amazed by how different the Castellano is, especially on the topic of foods. Here in Buenos Aires, "escabeche" is used to mean either a wrinkly orange pepper that comes from Peru, or a mixture of oil and herbs that they use to preserve foods in a jar. Strawberries are "frutillas" instead of "fresas", avocados are "paltas" rather than "aguacates", and on and on. It took me a year or more to figure it all out! Anyhow, keep up the good work; love your videos!

[roy]

Looks bomb Claudia!! Thank you for all the content you create. Long time fan here.

[ssmm]

It looks so good !!
I’m going to make it for my hubby and I.
Thank you so much !!

[lisakandu]

Thank you for doing this recipe! I was hoping to find it and there it was on n your channel!

[marymartinez]

Made this today
It was delicious. Thank you for the recipe it was easy

[Curiouscat]

Thank you for sharing this recipe. Love it ! 😋😋😋😋😋

[suzysuzy]

Looks delicious, definitely going to make this ❗️

[williamhvx]

You know what crazy I used to live in chicago and most mexicans restaurants serve a sample of that with meals, here in florida they dont ! Thanks so much for remider and yum!