Recipe

Escabeche (pickled Vegetables) Recipe


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Ingredients
  • 4 carrots, peeled & sliced diagonally .
  • 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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Main Dish / Chicken
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