ESCABECHE (SPICY PICKLED VEGETABLES)

Escabeche (Spicy Pickled Vegetables) image

Provided by Susie D.

Categories Salsas

Time 25m

Number Of Ingredients 14

Previous Next

1 Tbsp olive oil
1 large yellow or white onion, peeled and thinly sliced
2 carrots, peeled and sliced
1/2 large florets from cauliflower
6 clove fresh garlic
2 large jalapeno or serrano chilies, seeded, membrane removed and sliced lengthwise into slivers
1 1/2 Tbsp kosher salt
1 1/4 c water
1/2 c distilled white vinegar
1 1/2 tsp sugar
1 bay leaves
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried thyme

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.