Recipe
Escabeche (pickled Vegetables) Recipe
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- 8 bay leaves .
- 12 garlic cloves, peeled .
- 1 tsp dried thyme .
- 1 tsp black peppercorns .
- salt .
- 1 medium yellow onion, peeled & cut into wedges .
- 1/4 c extra-virgin olive oil .
- 3 medium zucchini, trimmed & sliced diagonally .
- 1 tsp dried oregano .
- 1 tsp dried marjoram .
- 1 1/2 c white vinegar .
- 1 head cauliflower, cored & cut into florets .
- 1 lb jicama, peeled, trimmed & cut into 3/4-inch dice .
- 4 jalapenos, stemmed, seeded & sliced
Directions
- Step #1 Heat oil in large pan over medium-high heat until hot but not smoking.
- Step #2 Add garlic & onions & saute for 3 mins, stirring constantly.
- Step #3 Reduce heat to medium & add carrots, peppercorns, oregano, thyme, marjoram & bay leaves.
- Step #4 Cover up & cook for 2 mins.
- Step #5 Spice up to taste with salt.
- Step #6 Add cauliflower, jalapenos, vinegar & 1 c water.
- Step #7 Stir well, cover, & cook over med-heat/flame for 5 mins.
- Step #8 Add zucchini & jicama.
- Step #9 Cover up & cook for 5 mins more.
- Step #10 Vegetables should remain crunchy.
- Step #11 Do not overcook.
- Step #12 Transfer to a bowl & discard bay leaves.
- Step #13 Cover up & put in the fridge overnight.
- Step #14 Serve at about room temp.
- Enjoy the Escabeche (Pickled Vegetables) recipe
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