Taqueria table pickles
15 carrots
15 japalenos (seeds in)
3 heads of garlic
10 stalks of celery
2-3 onions
oregano
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...
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