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Melissa Dallas

Rec: Jicama, Carrots, Peppers in Escabeche

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Joined: Jan 8, 2006

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Posted to Thread #17044 at 4:13 pm on Dec 2, 2009

This makes a nice homemade present for something out-of-the ordinary and not sweet. Looks really pretty in quart canning jars - green, white & "red".

1 pound bag baby carrots
3 sliced onions (would be really nice with pearl onions)
6 cloves garlic
16 oz bottle or can of jalapeno slices
2 large jicamas, peeled and cut into chunks
1 cup vinegar
1 cup water
1/2 cup oil
1 tsp salt
2 tsp oregano (mexican if possible)
3-4 bay leaves

Parboil carrots in a pan of salted water for 2 to 3 minutes, then drain.
In a large pan combine vinegar, water, oil, onions, garlic, and salt and simmer until onions are tender. Add oregano and bay leaves, bring to boil, then let cool.
Add jalapenos, carrots, and jicama.
Let stand several hours, then refrigerate. I put mine in quart mason jars.


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