A super easy formula for escabeche (pickled vegetables)that I use over and over!!
Servings 6Servings
Ingredients
1small head of cauliflower
5medium carrots
1sweet onion
2large jalapeños
4-6serrano peppers
1habanerooptional
2bay leaves
1teaspoonMexican oregano
1teaspoonpeppercorns
Dried chile piquinoptional
1/3cupgrapeseed oil
2cupswhite vinegar
2cupswater
1tablespoonsugar
salt to tasteI 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.