Escabeche (Pickled Vegetables)
Escabeche (Pickled Vegetables
Equipment
- 1 saucepan
Ingredients
- 2.5 cups cauliflower florets
- 2-3 carrots, washed, peeled and sliced on diagonal
- 2-3 jalapenos, sliced thin
- 4 radish, sliced thin
- 4-6 garlic cloves, peeled
- 3 bay leaves
- 1 tsp oregano
- 1 tbsp date sugar or maple syrup
- 1.5 tsp salt
- 1 tsp peppercorns
- 1 cup white distilled water
- 2 cups water
Instructions
- Using 3 - 16 oz mason jars. Divide the bay leaves, peppercorns, oregano and garlic clove between the jars.
- Layer in the carrots, cauliflower, jalapenos and radishes in the mason jars. make sure they have filled qualily.
- In a pot, combine vinegar, water, salt and sugar. Bring to a boil on the stovetop and simmer until the sugar is dissolved. This should take about 30 seconds. Pour the vinegar mixture over the vegetables and allow to cool for about 1 hour. Apply the lids and refrigerate.
- Allow 24 hours to marinade in the fridge. The longer they steep the better.
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