ESCABECHE PICKLED VEGETABLES

ESCABECHE PICKLED VEGETABLES image

Yield 6 8oz jars

Number Of Ingredients 18

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Vegetables:
1 lb. little red new potatoes cook al-dente and cut in halves
1 lb. button white mushrooms cut in halves
4 carrots cut in Â¼â thick round slices and blanched.
Â½ 1b. white pearl onions
4-6 Fresh jalapeÃ±os cut into 1/4â round slices
For the pickling brine:
2 cups of Apple Cider vinegar or Rice vinegar.
2 cups of distill Vinegar
1 cup of water
1/2 cup of turbinado sugar or white sugar (start with 1/4 and taste it, some people like the brine tangier or sweeterâ¦)
1 Tablespoon Sea salt (adjust salt to your taste, you can always add more sea salt when you serve themâ¦)
1/4 cup Grape seed oil or any mild flavor oil.
4 garlic cloves
3 Bay leafs
5 Tablespoons of pickling spices (I used a combination that had: allspice,mustard seeds, coriander,rosemary, dill, chilli red pepper flakes, cloves, celery seed)
2-3 sprig fresh Thyme
1 sprig fresh Oregano

Steps:

In a large pot sautÃ© 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 jalapeÃ±os. 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.