Escabeche (Pickled Vegetables)

By cprzybyl

Preparation Time: 15 minutes
Marinating Time: 1440 minutes
Cooking Time: 2 minutes
Servings: 8
Calories: 31 per serving
Percent from Fat: 8%

Ingredients

• 2 teaspoons extra light olive oil
• 1 red bell pepper, cut into thick strips or chunks
• 2 cups cauliflower florets
• 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices
• 2 to 3 jalapeno chili peppers, thinly sliced with seeds
• 1-1/2 teaspoons dried Mexican oregano leaves
• 1-1/2 teaspoons cumin seeds
• 2 bay leaves, crumbled
• 1 cup water
• 1 cup cider vinegar
• 1 tablespoon kosher or coarse sea salt

Details

Servings 8
Adapted from chefmd.com

Preparation

Step 1

Heat oil in a medium saucepan over medium-high heat. Add bell pepper, cauliflower, carrots and jalapeno peppers; saute 3 minutes. Add oregano, cumin and bay leaves; stir-fry 10 seconds. Add water, vinegar and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; let stand until cooled to room temperature. Ladle into glass jars with lids. Cover; refrigerate at least 24 hours before serving. Serve alongside any lunch or dinner as a spicy colorful vegetable.
Culinary Taste Tip
Pickling vegetables gives them an extra burst of flavor and makes them available whenever you're ready to eat them.
Culinary Technique Tip
The method used to make Escabeche can be used to refrigerator-pickle almost any vegetables.