PANTRYFLEX

shake · pickle sauce

★ STARRED KITCHENPrep 5 min

Hearthmill Escabeche / Brine

Independent adaptation of a publicly published Carlos Gaytán recipe. Not affiliated with, sponsored by, or endorsed by Carlos Gaytán.

From a starred kitchen.

Ratio

Ratio by volume: Cider Vinegar 100 ml, Sugar 240 ml, Water 100 ml
Cider Vinegar 100 mlSugar 240 mlWater 100 ml

Ingredients

  • Ancho Chile — 6 chiles anchos sin semillas
  • Cider Vinegar — 100 ml vinagre manzana
  • Sugar — 1 taza azúcar (240 ml)
  • Water — 100 ml agua
  • Cinnamon — 1 rama canela
  • Star Anise — 3 anís estrella

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Sugar, Water.
  2. Add finishing notes: Ancho Chile, Cinnamon, Star Anise.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Carlos Gaytán. Mexican. Cited awards include: Michelin ★ (Mexique, Chicago, historical); Michelin 1* (Ha’, Riviera Maya).

Originally published as Escabeche / Brine Chiles Anchos.

Adapted from a Carlos Gaytán recipe (Carlos Gaytán / Animal Gourmet (chile ancho relleno)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Carlos Gaytán / Animal Gourmet (chile ancho relleno) (published as “Escabeche / Brine Chiles Anchos”). Full citation lives in Provenance.

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