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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Pickled Cauliflower, Carrots and Jalapeños

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pickled Cauliflower, Carrots and Jalapeños Empty Pickled Cauliflower, Carrots and Jalapeños

    Post by Lobo Fri 29 Jan 2016, 12:14 am

    Pickled Cauliflower, Carrots and Jalapeños Img58l
    Pickled Cauliflower, Carrots and Jalapeños

    Prep Time: 70 minutes
    Cook Time: 5 minutes
    When it comes to setting the table in Mexico, this mix of spicy pickled vegetables, also known as escabeche, is almost as expected as salsa. This version, from San Francisco restaurant Tacolicious, includes cauliflower, though jalapeños, carrots and onions are a more common combination.





    • 141

    Ingredients:


    • 1 cup (4 oz./125 g) small cauliflower florets
    • 1 large carrot, peeled and sliced into 1/8-inch (3-mm) coins
        (about 1 cup/4 oz./125 g)
    • 1/2 red onion, halved and cut lengthwise into 1/2-inch (12-mm)
        slices (about 1/2 cup/3 oz./90 g)
    • 1 1/2 cups jalapeño chile slices (1/4-inch/6-mm rounds)
    • 1 cup (8 fl. oz./250 ml) rice vinegar
    • 1 cup (8 fl. oz./250 ml) water
    • 2 Tbs. sugar
    • 2 Tbs. kosher salt
    • 6 whole cloves
    • 1 Tbs. dried Mexican oregano
    • 1 bay leaf
    • 2 large garlic cloves, lightly crushed

    Directions:

    Put the cauliflower, carrots, onion and jalapeños in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.

    In a small saucepan, combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf and garlic and bring to a boil over high heat. Remove from the heat and carefully pour the vinegar mixture over the vegetables. Let cool completely to room temperature, about 1 hour.

    If you’re using a canning jar, screw on the lid. If you’re using a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid. Refrigerate for at least 24 hours before serving. The vegetables will keep in the refrigerator for up to 1 month. Makes about 1 quart.

    Tacolicious, San Francisco, CA.
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