THE VINEGAR-BOLT VEG

(Our Play on Pickled Vegetables / Escabeche)

THE VINEGAR-BOLT VEG

Ingredients: 2 Carrots (coins), 1 Onion (petals), 2 Jalapeños (sliced), 1 tsp Peppercorns, 1 tsp Cumin seeds, 1 tsp Dried Oregano, 300ml Apple cider vinegar, 100ml Water, 1 tbsp Sugar, 1 tsp Salt...

Ingredients

  • 2 Carrots (coins)
  • 1 Onion (petals)
  • 2 Jalapeños (sliced)
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Dried Oregano
  • 300ml Apple cider vinegar
  • 100ml Water
  • 1 tbsp Sugar
  • 1 tsp Salt

Cooking Method

  1. The Scorch Fry carrots and onions in 1 tbsp oil for 2 minutes until they smell sweet.
  2. The Bloom Add spices and seeds; fry for 1 minute then pour in vinegar, water, sugar, and salt.
  3. The Swell Bring to a rolling boil; add jalapeños and remove from heat immediately.
  4. The Finish Let cool in the liquid; the veg will remain crunchy but stained with acidity.
  5. The Final Flourish Store in a jar; use as a raw sharp hit for any meat dish.

Cuisine: Mexican

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