Tuesday, December 4, 2007

Escabiche, taqueria table pickles, updated

Taqueria table pickles

15 carrots
15 japalenos (seeds in)
3 heads of garlic
10 stalks of celery
2-3 onions
2 bay leaves, crumbled
coarse ground pepper
2 fingers of unpasteurized vinegar per quart jar
olive oil to seal

By the quart jar:
1/2 onion
2 heads garlic
2 jalapenos
2 serranos
1 or 2 carrots
1 celery stalk

other possibles: cauliflower, cabbage, various peppers

Slice and chop to the size you want in your mouth- peppers very thin, carrots up to double-nickel thick, etc. Mash everything down firmly, cover with clean water then oil. Ferment for 5-7 days at 70 degrees or above. Smaller jars seem like a good idea for gifting but not with escabiche- you wind up with too much liquid, not enough goodies.

Cabbage, cauliflower, small, whole peppers, and dry carrots like to float, breaking the oil barrier and escaping fermentation. Presoaking in water overnight might help this...

No comments: