Escabeche (Pickled Vegetables)

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READY IN: 8hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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