Classic Escabeche–Mexican Pickled Vegetables


Kristie, who blogs on the site The Mostly Vegan, shared this recipe on Pinterest. It’s an excellent snack food, served on its own or with tortilla chips (totopos). The multi-colored ones make a beautiful presentation. Kristie did not include onions in her version, but several recipes I have seen do list them. It’s a matter of personal preference. Some recipes also include sliced pickling cucumbers (or larger cukes, cut into chunks). The vegetables stay crisp and fresh in the pickling solution. Kristie also states that the solution (and cauliflower) may eventually turn pink, due to the radishes.
Ingredients:
To prepare this recipe, you will need three 16-ounce Mason jars (or any sealable glass jar)
1 cup Carrots, sliced
2 1/2 cups Cauliflower florets
1 bunch Radishes, sliced
2 Jalapenos, sliced & seeds removed (Remember to use gloves when working with peppers)
6 Garlic cloves
3 Bay leaves
1 Tablespoon Sugar
1 1/4 teaspoons Sea salt
1 teaspoon Peppercorns
1 cup distilled Vinegar
2 cups Water
Directions:
1. Divide peppercorns and bay leaves between the three Mason jars. Peel garlic cloves but leave whole and divide between jars.*
2. Layer carrots, cauliflower, radishes, and jalapenos in jars.
3. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds.
4. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating.
Notes: Escabeche is ready to eat as soon as it’s chilled but it’s best to allow the flavors to develop for a full day.
Escabeche will keep in the refrigerator for up to 3 weeks.
* Sometimes the garlic cloves will turn blue in the vinegar solution. Not to worry, it’s a completely normal enzymatic reaction and is not harmful.

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