A: | 6T vegetable oil |
5c garlic, whole and peeled | |
B: | 6 carrots (500g), sliced medium on the bias |
3-4C sliced hot peppers (650g), seeded and sliced lengthwise | |
3 onions, peeled, halved and sliced | |
C: | 3 bay leaf |
2t oregano | |
1t marjoram | |
1t thyme | |
2t peppercorns, coarsely ground | |
1 1/2t salt | |
D: | 2C vinegar (approximate) |
1. | Saute (A) in a pan about 3 minutes. |
2. | Add (B) and saute until just before onions begin to turn translucent. |
3. | Pack tightly into canning jars, add (C). |
4. | Add (D) to fill jars, close, and refrigerate 2 days. |
Servings: 18
$Id: escabeche,v 1.5 2018/05/09 02:51:25 deaven Exp $
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