Saturday, June 25, 2011

Escabeche

Ugh, this post has taken me far too long to get to, but it also took me far too long to get through last week as well. Between canning the following, making yogurt for the very first time, coming down with a stomach virus, and all the normal circus activities that go along with being a stay at home mom to a 2 and 4 year old, why, I just didn't have it in me. Come to think of it, after that tummy bug, there wasn't much of anything left in me. So, without further ado, I give you escabeche.



One of my favorite canning resources is Liana Krissoff's, CANNING For A New Generation, Bold, Fresh Flavors For The Modern Pantry. My sweet hubby surprised me with this extensive, highly informative, and let's not forget tasty, cookbook last summer and it quickly made its way to the top of my favorites list. I attempted to give it a cover to cover read that very night, but I'm Mama to two very young children and sleep won out.
The recipe I used for escabeche vegetables is adapted from this and found hubbs congratulating himself for this purchase. He loves Mexican cusine. And, what's Mexican cusine without escabeche to garnish and complete your dish?

Yields: 5-7 pints

1 lb carrots, trimmed and cut into 1 in. lengths
1 lb jalapeno chilis, you can either cut them in half lengthwise, or cross hatch a slit into the bottom and leave them whole. This allows the liquid to penetrate the pepper
1 small onion, thinly sliced
5 cups cider vinegar (5% acidity)
2/3 cup olive oil
4 tsp pure kosher salt
3 Tbs. dried oregano
7 tsp of minced garlic or 7 cloves

1. Prepare canner, jars, and lids
2. Combine vinegar, 1 cup water, oil, salt, and oregano in large non reactive 6-8 quart pan. Bring to a boil over medium heat and simmer for 5 min.
3. Add the carrots and cook until just crisp, roughly 10 min.
4. Add jalapenos and onion and bring back to barely a boil.
5. Working quickly, place garlic in each jar.
6. Transfer veggies into jar by means of a slotted spoon.
7. You'll want to ladle the pickling brine into each jar. It's important to keep the oil evenly distributed among jars. Leave 1/2 inch headspace.
8. Use your handy dandy Ball tool for air bubbles, or a chopstick and run it around the jar to remove all air bubbles. Clean the rim with a wet paper towel.
9. Center lids and tighten bands till resistance is met. Then tighten to finger tight.
10. Place in boiling water bath canner and process for 20 min. Remove lid and let set for 5 min. Then remove and leave undisturbed for 12 hours.


Liana goes on with a recipe for catfish fillets in escabeche where the fish is poached and cooked in a tomato and escabeche sauce that just sounds wonderful. I hope to give this a try within the next few weeks after I let mine cure. I'll let you know how it goes.

10 comments:

Anonymous said...

Thanks for this! I've got a ton of carrots, and I want to can some escabeche!

I'll be cutting my carrots into diagonal slices, and the jalapenos into disks.

I've got to pick up that book too!

Dan the Cannin' Man

Joe Peri said...

Thanks for the sharing the recipe. I had success using the recipe but switched out the jalapenos for habaneros and switching out the oregano for peppercorns. It is awesome on hotdogs and sausages (peppers and onions) and just eating the carrots straight out of the can.

Joe Peri said...

question: How long will it last once canned and sitting on a pantry self?

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