It's important that the vegetables be completely submerged beneath the liquid to avoid mold and promote the proliferation of the good bacteria. Pouring olive or coconut oil on top after adding the liquid is helpful, or Pickl-It sells handy glass weights that fit inside the mouth of the jar. Makes one quart
- 1 pound carrots, peeled and thinly sliced on the bias
- 10 jalapeno peppers, sliced
- 1/2 medium onion, sliced into half rounds and separated
- 4 cloves garlic, minced
- 1 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 1 1/2 teaspoons dried oregano
- filtered water
- Combine all of the ingredients, except the water, in a large bowl and toss to distribute the salt. Allow to sit for 5 minutes.
- Pack the vegetables into a clean, wide-mouth quart jar. Add the water until the jar is filled to 1 inch below the rim.
- Cap the jar, not too tightly, and keep at room temperature, out of direct sunlight, for 2 to 3 days or until the liquid in the jar beings to bubble. Transfer to the refrigerator.
- Nutrition (per serving): 37 calories, <1g total fat, 0mg cholesterol, 886.4mg sodium, 258.9mg potassium, 8.6g carbohydrates, 2.6g fiber, 3.7g sugar, 1g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/jalapenos-en-escabeche/