ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)
Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.
Provided by Kim
Categories Condiment
Time 35m
Number Of Ingredients 9
Steps:
- Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
- If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
- Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
- Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.
Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g
PICKLED VEGETABLES
Provided by Marcela Valladolid
Categories condiment
Time 8h35m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a colander set over a bowl to drain. Add the carrots and cook for 3 minutes. Remove the carrots from the pot and add to the colander. Add the jalapenos and cook for 2 minutes. Remove from the heat and add to the colander. Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
- In a large heavy saute pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 4 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Turn the heat off. Sprinkle a drop or two of vinegar into the oil. If it splatters, allow the oil to cool until no splattering occurs. Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt. Stir to combine. Return the pan to medium heat and cook for 3 minutes. Pour the pickling liquid over the reserved vegetables and toss to combine. Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.
MEXICAN-STYLE PICKLED VEGETABLES
Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.
Provided by Rick M.
Categories Vegetable
Time 3h30m
Yield 1 Quart
Number Of Ingredients 13
Steps:
- Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
- Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.
Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4
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