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Vasconia

Pickled Chilli and Vegetables Lupis

Name: Pickled Chilli and Vegetables Lupis
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Mexicana
Ingredients: 120 milliliters olive oil; 20 cuaresmeño or jalapeño pepper, cut into seedless slits; 3 carrots, peeled and sliced; 2 onions, slice in quarters; 1 cup white vinegar; 3 cups Water; 2 leaves dry laurel; 2 branches fresh thyme; 2 branches marjoram; 2 branches Dried oregano; 1 1/2 teaspoons chicken broth powder; 2 teaspoons salt; 1 pinch sugar; 1 cauliflower, cooked but firm; 1 cucumber, small cubed; 1 jicama, small cubes; 20 cambray potatoes, cooked but firm

30 mins

Low

4.727273

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To print

This is a recipe for pickled chilies very original for containing jicama and cucumber, although you do not have to prepare in the Pressure Cooker Express® we give you the idea to see the different options that you can pack.

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Ingredients

2 portions

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Preparation

Follow the instructions for sterilizing the bottles and lids.

Fry the peppers in olive oil, add the carrots and onions until they are transparent, add the vinegar, water, herbs, salt and sugar, add the cauliflower, the chickpeas, the cucumbers and the jicama squares to the Mix of chilies and give a small boil to impregnate the flavor.

Rectify the seasoning to your liking. Place in sterilized jars and lid.