Mid Summer Garden Vegetable Escabeche

Mid Summer Garden Vegetable Escabeche with flat beans, carrots, cilantro, garlic

Makes 4 quarts (32oz Mason jars)

Ingredients:

  • 16 carrots, peeled and cut into four sticks each
  • 10 jalapeño peppers with top removed, quartered, leave the seeds
  • 1 quart flat beans, ends trimmed
  • 1 quart string beans, ends trimmed
  • 3 heads of garlic, peeled and chopped
  • 1 bunch of cilantro, washed twice in water bath to remove sand
  • 2 cups sugar
  • 1 cup salt
  • 32 oz white vinegar
  • 4 32 oz Mason jars, sanitized in boiling water*

In a 4 qt. or large stockpot, bring 2 quarts of water to a boil. Drop the carrots in the boiling water and simmer at medium heat for 1 minute. Add flat beans, string beans, and jalapeños. Stir and boil for 2 minutes.

Remove vegetables and shock in ice water, set aside.

In a 4 qt. saucepan bring 1 cup water to a boil; add salt and sugar while stirring well. Then add garlic and vinegar.

Fill the jars with the carrots and beans; be sure to evenly distribute the jalapeños into all 4 jars. Tuck small bunches of the cilantro in between the vegetables. Add the garlic and then pour the remaining water/vinegar pickling solution over the top.

Now screw the canning tops on and tighten. Label and refrigerate.

*Sanitizing Mason Jars:

Fill Mason jars with water and place standing up in large pot. Cover with water at least one inch above the jars. Bring to a boil, remove after a few minutes individually and drain well. Fill while the jars are still hot.

Vegetable Escabeche made with mid summer flat and string beans, carrots, cilantro, garlic

Digging Carrots in Estia's Little Kitchen Garden | August 2017

Vegetable Escabeche made with mid summer flat and string beans, carrots, cilantro, garlic

Recipe for Vegetable Escabeche made with mid summer flat and string beans, carrots, cilantro, garlicClick index card for full printable recipe

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