eat what you can!

It all started with my first batch of muscadine grape jelly...

There were also olives, but that was probably the most complicated thing I canned and I failed to take any pictures. Sorry :( 

More recently I went "escabeche" crazy... at first you might not recognize escabeche by name, but if you've ever eaten at a taco truck you've probably taken some home with you. Escabeche really comes from Spain, and literally means "marinade," but for us Americans its pickling.  In Spain, you will find all sorts of things preserved in this fashion and most mediterreanean countries do some form of delicious pickling that is served on sandwiches. 

In Mexico, "escabeche" usually refers to a common combination of pickled hot peppers with carrots and onions. It's truly delicious, trust me. I decided it would be fun to try a tutorial to teach anyone interested the art of making this. It's so easy and well worth it. 

 First, you want to chop your veggies. For one recipe you'll need 2 large onions, 6-10 carrots (I like more), & 10-15 jalapeno peppers. Carrots & onions are usually sliced thick.

To prepare the jalapenos, you must "cruzar" them at the tips. This will ensure that the nice heat from the jalapenos will marinade into the mixture. 

 Saute the onions in 1 cup of olive oil for about 2-3 minutes over medium heat. 

Add the carrots & jalapenos as well as 8 cloves of garlic. Cook for five minutes. 

You will then add 3 cups of apple cider vinegar, 10 peppercorns, 4 bay leaves, 1 T oregano and 1-2 T of celtic sea salt. Bring the mixture to a boil and simmer covered for 10 minutes. 

Put in cans, make sure you cover sufficiently with liquid. If you find that you have more veggies than liquid, its okay to add a little water to fill up the jars. Boil bath for 10 minutes or pressure can. This recipe will make 5-6 one pint jars.

Enjoy! Escabeche can be eaten with pretty much everything. Typically it is used on top of tacos, but they are also eaten on eggs, sandwiches, or any meat/fish dish.