Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Thanks to fresh carrots from my own garden, and jalapeños from my friend, I finally got the opportunity to make these escabeche style pickles I've been craving for so long.
This pickled peppers recipe is so much more than a pickled jalapeños recipe. The bright red color and mix of peppers and veggies makes a great side.
Kevin West's simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute for bacon in a club sandwich.
No real Mexican restaurant is complete without a salsa bar and those spicy pickled carrots. They were always my favorite growing up in San Diego. Let me tell you they are SO easy to make at home too!
Taqueria-inspired carrot and jalapeno pickles gussied up with rainbow carrots. The jalapenos are from my garden -- and still going strong. (It's been a very warm fall.)
Do you need the green heat of summer in the dark depths of winter? You need to can up some jalapenos...
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.
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