Escabeche Pickled Vegetables Recette

Experience the vibrant flavors of Juarez, Mexico with this refreshing Escabeche Pickled Vegetables recipe! Inspired by Casa del Sol's unique take on a classic, this crunchy salad is a perfect alternative to traditional chips and salsa. Imagine a vibrant mix of colorful vegetables – carrots, cauliflower, zucchini, and jicama – perfectly pickled in a tangy vinegar-based dressing. This recipe, adapted from a Savour magazine's best of Tex-Mex cooking, is easy to make and delivers a delightful explosion of taste. Perfect as a side dish, appetizer, or even a light meal, this Escabeche is sure to become a new favorite. Make a big batch; it keeps well in the refrigerator for up to a week!

Préparation 30 min

Cuisson 505 min

Calories 148.7 kcal

Protéines 7g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Escabeche Pickled Vegetables

Extra Virgin Olive Oil
Garlic Cloves
Yellow Onion
1 cup chopped carrots
Black Peppercorns
Dried Thyme
Dried Oregano
Dried Marjoram
2 bay leaves
1 teaspoon salt (or to taste)
1 medium head cauliflower, cut into florets
2 jalapeños, finely chopped (remove seeds for less heat)
White Vinegar
2 medium zucchini, chopped
1 medium jicama, peeled and chopped

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Comment préparer Escabeche Pickled Vegetables

Heat 1 cup olive oil in a large pan over medium-high heat until hot but not smoking.
Add 4 cloves minced garlic and 1 medium onion, chopped, and saute for 3 minutes, stirring constantly.
Reduce heat to medium. Add 1 cup chopped carrots, 1 teaspoon peppercorns, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried marjoram, and 2 bay leaves.
Cover and cook for 2 minutes.
Season with 1 teaspoon salt (or to taste).
Add 1 medium head cauliflower, cut into florets, 2 jalapeños, finely chopped (remove seeds for less heat), 1 cup white vinegar, and 1 cup water.
Stir well, cover, and cook over medium heat for 5 minutes.
Add 2 medium zucchini, chopped, and 1 medium jicama, peeled and chopped.
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 (or for at least 4 hours).
Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

25g

Fat

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Escabeche Pickled Vegetables ?

Escabeche Pickled Vegetables prend environ 535 minutes du début à la fin — environ 30 minutes de préparation et 505 minutes de cuisson.

Combien de calories contient Escabeche Pickled Vegetables ?

Escabeche Pickled Vegetables contient environ 148.7 calories par portion, avec environ 7 g de protéines, 6 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Escabeche Pickled Vegetables ?

Les principaux ingrédients de Escabeche Pickled Vegetables sont Extra Virgin Olive Oil, Garlic Cloves, Yellow Onion, Carrots, Black Peppercorns, Dried Thyme. Consultez la liste complète avec les quantités ci-dessus.