- Jan 18, 2020
- 1,241
- 1,023
I have a killer escabeche recipe but I want to be able to keep it on the shelf without refrigeration, rather than eat or give it away before it goes over in the fridge.
My problem is that the jalapeno, cauliflour, carrots, onions and spice package are pan seared for 5 minutes then vinegar and water are added followed by a 12 minute simmer.
Prepaired just like that the veg still has some crunch BUT if I prepair it that way THEN put it in mason jars and submerge in boiling water, I fear the crunch will turn to mush.
Question is how long to simmer before placing in the jars and submerging in boiling water?
I'm thinking that to preserve the crisp bite it shouild spend almost no time at simmer in the pan, so perhaps the closed can submerged boiling session can do the cooking?
I don't want to under cook but nothing is worse than mushy jalapeno and cauliflour.
FWIW, I finally found the copycat recipe for San Marcos jalapenos, so if anyone is as addicted to them or just wants a delish pickled jalapeno, then this is for you.
I literaly spent years searching to match to the flavor of San Marcos brand offerings, and now I can use organic non-gmo peppers, which in view of how heavily loaded hot peppers are with pestides is a big plus, to me anyway.
I'll post up the recipe if anyone is interestedd.
My problem is that the jalapeno, cauliflour, carrots, onions and spice package are pan seared for 5 minutes then vinegar and water are added followed by a 12 minute simmer.
Prepaired just like that the veg still has some crunch BUT if I prepair it that way THEN put it in mason jars and submerge in boiling water, I fear the crunch will turn to mush.
Question is how long to simmer before placing in the jars and submerging in boiling water?
I'm thinking that to preserve the crisp bite it shouild spend almost no time at simmer in the pan, so perhaps the closed can submerged boiling session can do the cooking?
I don't want to under cook but nothing is worse than mushy jalapeno and cauliflour.
FWIW, I finally found the copycat recipe for San Marcos jalapenos, so if anyone is as addicted to them or just wants a delish pickled jalapeno, then this is for you.
I literaly spent years searching to match to the flavor of San Marcos brand offerings, and now I can use organic non-gmo peppers, which in view of how heavily loaded hot peppers are with pestides is a big plus, to me anyway.
I'll post up the recipe if anyone is interestedd.