Escabeche Pickled Vegetables Recipes

PICKLED VEGETABLES (ESCABECHE)

Steps:

• In a bowl, toss together the onions, carrots, jalapeños and 1 tablespoon salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
• Meanwhile, in a medium saucepan over high, combine the vinegar, water, sugar, peppercorns, coriander, pepper flakes, if using, allspice and bay leaf. Bring to a boil, then reduce to medium and simmer for 5 minutes.
• Transfer the vegetables to a canning jar or a heatproof, lidded container. Pour the hot brine over them, ensuring they are fully submerged. Cool to room temperature, about 2 hours, then cover and refrigerate for up to 1 month.

ESCABECHE (MEXICAN PICKLED VEGETABLES)

Steps:

• In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
• Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
• Add the herbs and the salt and pepper. Stir well.
• Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
• Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
• Allow the vegetables to marinate for at least 12 hours before serving.

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

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.

ESCABECHE (PICKLED VEGETABLES)

Steps:

• Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
• Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
• Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
• Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
• Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

ESCABECHE DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)

Steps:

• CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
• ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
• LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
• STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
• CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
• In a dry frying pan, toast the black pepper seeds until fragrant.
• Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
• Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
• Close the jar and let stand for two or three days before consuming.