You need your own cooking show!! You are in a league of your own!!! You rock!! Wait Martha who???🤣🤣🤣 To le pones salsa no solamente la musica pero las recetas y tu carisma. BRAVO!! BRAVO!!
Omg yum yum yum I adore these veggies. Every Mexican food joint in Chicago would have a tub of these sitting on the tables. First time I put those carrots on my torta, I was hooked
@@VillaCocina You mentioned that, as a child, you and your siblings liked this so much you asked to have the pickled carrots as a snack -- and this brought back similar memories of mine! We grew up in New Mexico and always had an abundance of this 'side dish' on hand. When my parents weren't around, we would go to the fridge and pull out the big jar of these and sit at the table eating the jalapenos sprinkled with a bit of salt. Our little mouths burned, but that's when I developed a serious craving for hot chile peppers. I'm 61 now and _still_ crave hot (some call it "spicy") foods to this day. Keep up the great videos!
I love this video!!! I had a big grin the whole time watching it because she is so friendly and made the whole process look so joyful! Many recipe videos don't include the cook eating the food at the end and that just bums me out, but I'm so glad she showed herself trying the pickles! I'm subscribing! Thank you!
If i have the words to describe the beautiful magic that you teach us!! With so much passion!!! I have tried to make bread and never susceeded until i follow you recipe!! Your chicken bake thight over the amazingly delicious!! You have an amazing gift You are able to show anyone to have and be able to have great culinary skills. From the bottom of my heart and my taste buds thank you you represent us in away that trancends every and all borders!! You recipes are second to none you are at a whole new level!! Sigue con tu bellas recetas deliciosas recetas y enseñandonos nuestra GASTRINOMIA deliciosa que tenemos un abrazo fuerte y un millon de gracias!! Ciao! Delicioso yummy yummy to all the tummies!!! Thank you!
Glad I found your recipe had a vendor at a farmers market that sells this and I couldn't get the recipe from him well I have it now LOL the only thing different he did was he used baby pearl onions thanks for sharing I'm so excited to try making this today now I'm off to the grocery store
I was suspicious of the ingredients but I made it exactly like she said. WOW!!!! This made the best pickled veggies I have ever had. I did exclude the hot pepper seeds on the count of being a spice woos....
My dad loves pickled jalapenos and I've been making them myself for the last few years, but this is a different method to how I've been doing it. Since I also have marjoram now added to my herb garden this year (impossible to find in stores around here), I'll be trying this method later in the season when the marjoram and jalapenos from my garden are grown & ready!
So do you ever can this or would they get too mushy? I know when we do pickles, like dill, we add lime to soak them for crispness. But on the other hand this is probably better eaten fresh pickled right?
@@davidbretz6345 The jalapanos do get soft when canned, but since dad is older and has dentures, it actually works better for him. But I can pickles too, and I found that if you cut off the ends of the cucumbers, then soak them in the fridge overnight (up to 7 days) in cold water with some kosher or sea salt added (no table salt), then they are much crispier after being pickled and canned. It might work for peppers as well but I've never tried it
Greetings from Seattle! Looks so scrumptious! Growing up at every dinner table we would have a jar of pickled jalapeños and vegetables and a jar of roasted green hatch or red chili salsa we would use for breakfast lunch and dinner! A BIG Thank you to you and Nelson for sharing your kitchen, recipes and passion of delicious inspiring comida.
Amazing...When I was young, my father pickled okra, and made sauerkraut in Mason jars....But the jars stayed put on the counter for about six months, until ready to eat!
The addition of the Cauliflower is a game changer for me. Love the La Costena serranos and jalapenos but if they have no cauliflower. Love me some cauliflower in my pickled peppers! Thank you! Cheers!
My wife and I made pickled jalapenos, different recipe, we'll have to make the more traditional recipe. Thanks for taking the time to share your recipe and your heritage!
Wow! I made this and follow the recipe to the exact specifications, and I must say this is absolutely addicting! It is the best pickle jalapeño recipe I have ever eaten in my life and believe me I have eaten a lot of different ones! Thank you
What I like about your recipe is that this recipe incorporates alot more spices and ingredients that make this stand out such as the onion, cauliflower, garlic cloves and the various seasonings and the other recipes I found here on YT didn't include half of what you had and your recipe is SO much better. Thank you!
I’ve been trying out some of the top viewed videos for escabeche and oh my goodness, I found the best one. This is it! Thank you so much. I tried one from a guy who owned a sandwich truck, I think, and that one is too sweet and overly bland. I tried another one from this lady that’s got a lot of views but I didn’t like it as well. I think the brown sugar is a major difference and the whole lotta garlic :D helped too.
Hello from Minnesota! I made your recipe for our Fourth Of July get together. There were so many different dishes shared and I have to say that the Pickled Jalapeños were the talk of the meal!! Several people asked for your recipe to make for themselves. I will for SURE be making these several times a year! Thank you so much Rossana and Nelson for another outstanding recipe!! Have a great day!
I use your recipe all their time. My kids and I LOVE it. Only thing I added was to let it sit in the fridge for at least a month, it’s GREAT. Thank for sharing 😊❤
Oh my, I'm drooling. I give you credit for not snacking out of the pot while it was cooling. I bet the pickled garlic gloves in with this mix are to die for too. Thank you so much for sharing this. I have everything in the house but the Mexican oregano. I will have to find some and go for it... hopefully this weekend. That is if anyone leaves me any fresh jalapenos. lol They disappear around here. I have never pickled before. Thank you so much for making this video so step-by-step.
Looks like a winner. All your herbs and spices look right to me. I've tried a number of your recipes and they all came out exactly right. I remember still: 1 pound of pinto beans with 12 cups of water equals a perfect ratio...thanks a lot..
Great recipe will have to give this a try, great Vegetables I love pickled Vegetables they don't stay long in the Refrigerator ( Growing up we called it the IceBox)
I absolutely love this recipe! You're an amazing cook! I put whole garlic cloves in my version of it and they were delicious and took on the spices from the peppers as well. Thank you for this recipe!
I love pickled jalapeños. Just made a batch today. I included mustard seed as well . Next time I’m following your version. Yum!!! They make every dish better.
I've been eating pickled jalapeños for years, love them. Funny thing is i didn't know what they were called when I was at the restaurants, now I do! I will definitely be making these! Thank you very much for sharing! I appreciate you.
WOW! Just what I needed. When I was a kid, my dad and I would sit around eating "Canned" pickled peppers with cheese and crackers while watching Football or Baseball on TV. Now, I can make these myself. I remember my Ma asking how we could enjoy them. "Your sweating and your faces are beet red". But we enjoyed every second of them!
Your recipe is very delicious. I just made a batch for my son, he loves it as well. I had a bag of baby carrots to get rid of, i would not recommend because the sizes are not uniform and the tinier ones overcooked. Still delicious but not crispy. Your recipe is the one i keep and use. Thankyou😊
In our time, we called this mixture Chow Chow!! Very brave of you to tackle the jalapeno!🙂 My garden is putting out Anaheim, Salsa, and Jalapeno peppers all at one time!!😱😱😱 I will freeze and pickle them!
I've never met a Jalapeño I didn't like, pickled or otherwise. I've had picked carrots before, but I haven't seen the addition of cauliflower. I'll have to try this.
I usually don’t post, but after making this recipe- I am absolutely amazed how good this recipe is, I can’t wait to try more her recipes! I must have looked at a hundred recipes for pickled jalapeños- hands down this recipe is the best! Thank you! Amazing ❤️❤️ Does anyone have opinions about adding cucumbers or radishes? After looking at so many different ways of making this recipes- I did not see these ingredients added. Thanks for any comments 🤙
I just made this. I may have added too much spices. And didn’t have fresh thyme. So I put all veggies in the jars. Strained the broth. And added a bit of spice remains in the jars and filled and jarred. Hoping to try this this weekend.
Mother Mary and Joseph..... These rock.... the veggies have just a lil kick and the peppers are bite size and HOT.... I cut them in half and into thirds
Lovely, just the intro recipe I was looking for, gracias ! I'd like to let you know that by filling up your recipients with the chopped raw ingredients BEFORE cooking you will end up with just the right amount. Also you can use your own version of spice mix , I find that the garlic and the jalapenos take over all the other flavors except the crushed peppercorns and the bay leaves. By allowing the flavors of veggies shine you will not need much else. Also you could substitute the olive oil with coconut oil or lard, do not use vegetable or corn oil. And if you don't own the mexican molcajete mentioned in the video, no te pierdes, your PEUGEOUT peppercorns grinder or any other type of grinders will work just as well. Bon apetite !
I tried this type of pickling for the first type using this recipe and it was amazing. My doughter loved it too. I also canned it. One thing that I changed: I used different ratio vinegar to water (1:3). Perhaps because we in Lithuania do not like food that is very acidic.
I saw the video and immediately whipped out my escabeche mix that I had saved for a month. Totally forgot about them! This time around imma try your style when I make more 😎 looks great!
Just made em and are in the jar cooling down.. Question, how long will they store for? Also definitely wear gloves, cause when you rub your eyes by mistake it’s a game changer!!
Great video and thank you for sharing word of advice never consume anything out of a metal can no matter what it is glass is always better at preserving foods peace and blessings to you all and your families.
