Ingredients for 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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How to Make 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
5g
Carbs
6g
