Verduras en Escabeches (Mexican-Style Pickled Vegetables)
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Courtesy of Chef Iliana de la Vega, El Naranjo
Photography by Knoxy
Note: I recommend leaving the seeds in the jalapeños for a nice, slightly spicy flavor. If you prefer, you can substitute, or add, diced green beans, potatoes or chayote. Just be sure to adjust the olive oil, vinegar and seasonings, including salt, if you add more vegetables to the mix.
Super easy
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PrintIngredients
For 10 Person(s)
Cream
- 1 cups olive oil
- 1 pounds carrots, peeled and sliced
- 1 white medium onion, halved and sliced
- 1 small cauliflower, cut into ½ in. florets
- 1/2 pounds jalapeños, stems removed, quartered lengthwise
- 20 garlic cloves, peeled
- 1/2 pounds zucchini, sliced on the bias
- 15 black peppercorns
- 2 whole cloves
- 5 fresh sprigs thyme (½ t. dried)
- 5 fresh sprigs marjoram (½ t. dried)
- 5 fresh sprigs oregano (½ t. dried)
- 5 dried bay leaves
- 1 cups white vinegar
- 1 cups apple cider vinegar
- 1 1/2 cups water
- Salt, to taste
Verduras en Escabeches (Mexican-Style Pickled Vegetables) Directions
- In a large, nonreactive saucepan, heat the olive oil over moderate heat. Sauté the carrots until almost soft—about 10 minutes.
- Add the onions and cauliflower florets and sauté for 2 minutes.
- Add the jalapeños and garlic and sauté for 2 more minutes.
- Add the rest of the ingredients except the salt, reduce the heat and simmer for 6 to 8 minutes, or until the vegetables are al dente.
- Season with the salt and set aside to cool.
- Place in a container, cover and refrigerate. Let it rest for 24 hours for the flavors to develop. If you prefer to can the escabeche, it will be good for at least a year.
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