ESCABECHE (PICKLED VEGETABLES)
Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
- Add zucchini and jicama. 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. Serve at room temperature.
Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6
ESCABECHE (SPICY PICKLED VEGETABLES)
"Escabeche" translates to "pickle". These spicy pickled vegetables make a great side with almost any meal! They are easy to prepare, but 3 days of chill time is recommended to let them develop full flavors.
Provided by Susie D.
Categories Salsas
Time 25m
Number Of Ingredients 14
Steps:
- 1. In a large pot add the olive oil. Place over medium-low heat. Add all of the vegetables. Sprinkle with the salt. Stir the mixture for about 10 minutes until the vegetables are softened. Avoid browning the vegetables. The goal is to sweat and soften.
- 2. Add the water, vinegar, sugar and all herbs. Bring to a rapid boil. Place cover on pot and remove from heat. When mix has completely cooled to room temp, spoon into quart jar with tight fitting lid or covered plastic tub. Be sure to include the bay leaf into the jar.
- 3. Refrigerate for at least 3 days before serving (the longer the better). The refrigerated escabeche will last for a few months stored in this manner.
- 4. Note: this is NOT shelf stable as written. It can be canned. Use canning safety standards.
ESCABECHE PICKLED VEGETABLES
Steps:
- In a large pot sauté with oil the pearl onions and garlic for about 2-3 minutes. Add water, vinegar, salt, sugar and spices bring it to a simmer until sugar dissolves. Turn off add the fresh herbs, cover and let it steep for 5 minutes and then go ahead and add the carrots, potatoes mushrooms and jalapeños. Let it rest for 30-45 minutes, once is cool down place it into a jar or glass container. (it is always best to use glass) Keep in the refrigerator, give them a little shake-arooh very now and then.
ESCABECHE DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)
From BoliviaBella.com, a common recipe for pickling vegetables. Serving size and yield is estimated.
Provided by kitty.rock
Categories Cauliflower
Time 1h30m
Yield 1 large jar, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
- ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
- LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
- STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
- CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
- In a dry frying pan, toast the black pepper seeds until fragrant.
- Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
- Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
- Close the jar and let stand for two or three days before consuming.
Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.2, Sodium 1064.2, Carbohydrate 31.5, Fiber 8.6, Sugar 15.1, Protein 6.3
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