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Just finished prepping (12) Mason Jars of pickled beets, cabbage, onions, garlic, cauliflower.
I spiced it up with jalapeños, coarse black pepper, Sea Salt, apple cider vinegar and minced garlic.
It's fucking good...Just got to leave it alone for (24) let breath then seal for a week or two.
It's a spicier, more flavorful version of Mexican Escabeche and I highly recommend it if you like the pickled jalapeños, carrots and onions at the Taco Trucks.
