Fermented Jalapeños and Vegetables en Escabeche - Edible Phoenix

Name: Fermented Jalapeños and Vegetables en Escabeche - Edible Phoenix
Ingredients: 1 pound jalapeño or serrano chilies, robust green flesh, thick-cut; 1 pound carrots, sliced to your preference (rounds, diagonal, coarse chop) and/or a mix of cauliflower, radishes, turnips or any other hard, crisp vegetable; ½ white onion, sliced very thin; 5 cloves garlic, peeled and smashed; 1 teaspoon dried oregano; ½ teaspoon coriander seed; ½ teaspoon cumin seed; 1 bay leaf; 1 teaspoon whole peppercorns; 2 tablespoons kosher salt; Water, as needed

ediblephoenix.ediblecommunities.com

Molly Beverly is back in the kitchen and sharing a spicy jalapeño-based pickle mix.

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Ingredients

1 pound jalapeño or serrano chilies, robust green flesh, thick-cut
1 pound carrots, sliced to your preference (rounds, diagonal, coarse chop) and/or a mix of cauliflower, radishes, turnips or any other hard, crisp vegetable
½ white onion, sliced very thin
5 cloves garlic, peeled and smashed
1 teaspoon dried oregano
½ teaspoon coriander seed
½ teaspoon cumin seed
1 bay leaf
1 teaspoon whole peppercorns
2 tablespoons kosher salt
Water, as needed