Escabeche (Pickled Vegetables) Recipe

Name: Escabeche (Pickled Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 12 garlic cloves, peeled; 1 medium yellow onion, peeled and cut into wedges; 4 carrots, peeled and sliced diagonally; 1 teaspoon 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 jalapenos, stemmed, seeded and chopped; 1 1/2 cups white vinegar; 3 medium zucchini, trimmed and sliced diagonally; 1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Servings: persons

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon 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 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

1
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.
2
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.
3
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
4
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
5
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

710

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 12 garlic cloves, peeled, 1 medium yellow onion, peeled and cut into wedges, 4 carrots, peeled and sliced diagonally, and more.

Yes, Escabeche (Pickled Vegetables) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche (Pickled Vegetables)

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