V0: described, not machine-verified
Escabeche (Pickled Vegetables)
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Ingredients
- Water2 cups
- distilled vinegar2 cups
- Sugar1 tablespoon
- kosher salt1 tablespoon
- Oregano1 teaspoon
- Peppercorns1 teaspoon
- bay leaves2 leaves
- Garlic1 clove (smashed)
- Jalapeño peppers5 large (sliced into 1/8 inch thick rings)
- serrano peppers2 (sliced into 1/8 inch thick rings)
- Carrots4 (peeled, sliced into 1/8 inch thick rings)
- sweet onion1 (sliced)
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 65, protein 1, fat 1, carbs 12, fiber 2, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: muybuenoblog.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed