Escabeche - Mexican Pickled Vegetables
Not every Mexican restaurant serves Escabeche - Mexican Pickled Vegetables - with their dinners, but when I find one that does, I'm very happy. I've mostly found them served at small, family owned and run Mexican restaurants and especially at food trucks. Escabeche is a welcome acidic complement to Mexican dishes.
Ingredients
- 1½ cups carrot slices
- 1 small cauliflower head cut into florets (about 2½ cups)
- 2 jalapenos sliced
- 6 cloves garlic left whole
- 3 bay leaves
- 1½ teaspoons black peppercorns
- 1½ Tablespoon organic cane sugar
- 2 teaspoons sea salt
- 1½ cups apple cider vinegar
- 3 cups water
Instructions
- Layer the vegetables into one ½-gallon jar or two quart jars. Add the bay leaves and peppercorns, dividing them if you are using two quart jars.
- In a pot, combine the sugar, salt, vinegar, and water. Bring to a boil and continue cooking until the sugar and salt are dissolved.
- Pour the brining mixture over the vegetables until they are covered. Allow to cool for about an hour before sealing and refrigerating.
- Escabeche is ready to enjoy as soon as it cools, but the flavors intensify over time so making it at least a day ahead isn't a bad idea!
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