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Escabeche

A super easy formula for escabeche (pickled vegetables)that I use over and over!!
Servings 6 Servings

Ingredients

  • 1 small head of cauliflower
  • 5 medium carrots
  • 1 sweet onion
  • 2 large jalapeños
  • 4-6 serrano peppers
  • 1 habanero optional
  • 2 bay leaves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon peppercorns
  • Dried chile piquin optional
  • 1/3 cup grapeseed oil
  • 2 cups white vinegar
  • 2 cups water
  • 1 tablespoon sugar
  • salt to taste I started with 1 tablespoon

Instructions

  • Slice and chop all of the vegetables and peppers into uniform size. You can slice into strips or rounds. Don’t make the pieces to thick so that they will marinate and pickle easily. Set aside.
  • In a large skillet, heat the grapeseed oil to medium heat. After a minuts, add the cauliflower and carrots. Saute for 3-4 minutes.
  • Add in the onions, jalapeños, serrano and habanero. Saute for another 2 minutes.
  • Add in the bay leaves, oregano and peppercorns. In a large measuring cup, add the vinegar, water and sugar. Season to taste with salt. I like mine a little more salty. Pour into the skillet with vegetables. Stir well and cook on low for 3 minutes. Remove from heat and let cool at room temperature. Once cooled, store in an airtight container in the refrigerator. Will keep for 6-8 weeks.

Notes

Tips~ I like mixing the peppers when I prepare escabeche. Each adds a slight different flavor to the mix.