Escabeche (Pickled Vegetables) Recipe

ingredients

3/4 cup extra-virgin olive oil
12 cloves garlic, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 fresh jalapenos, seeded and chopped
1 1/2 cup white vinegar
3 medium zucchini, sliced diagonally
1 pound jicama, peeled and cut into 3/4'' dice

directions

Heat oil in a large pan over medium-high heat. When oil is hot but not smoking, add garlic and onions and saute 3 minutes, stirring constantly.

Lower heat to medium and add carrots, peppercorns, thyme, oregano, marjoram, and bay leaves. Cover and cook 2 minutes. Season to taste with salt.

Add cauliflower, jalapenos, vinegar, and 1 cup water. Stir well, cover, and continue to cook over medium heat for 5 minutes.

Add zucchini and jicama. Cover and cook an additional 5 minutes. Vegetables should remain crunchy, so do not overcook.

Remove from heat and discard bay leaves. Cover and refrigerate, preferably overnight. Serve at room temperature. Store in sealed container in refrigerator for up to 1 week.

nutrition data