Escabeche Spicy Pickled Vegetables Recipes

SPICY PICKLED CAULIFLOWER (ESCABECHE)

Steps:

• Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside.
• To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
• Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the hot brine over the cauliflower until your glass container(s) are full. Ensure the cauliflower is fully submerged. If needed, add more vinegar or a little water to cover.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

PICKLED VEGETABLES (ESCABECHE)

Steps:

• In a bowl, toss together the onions, carrots, jalapeños and 1 tablespoon salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
• Meanwhile, in a medium saucepan over high, combine the vinegar, water, sugar, peppercorns, coriander, pepper flakes, if using, allspice and bay leaf. Bring to a boil, then reduce to medium and simmer for 5 minutes.
• Transfer the vegetables to a canning jar or a heatproof, lidded container. Pour the hot brine over them, ensuring they are fully submerged. Cool to room temperature, about 2 hours, then cover and refrigerate for up to 1 month.

ESCABECHE (MEXICAN PICKLED VEGETABLES)

Steps:

• In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
• Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
• Add the herbs and the salt and pepper. Stir well.
• Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
• Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
• Allow the vegetables to marinate for at least 12 hours before serving.

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Steps:

• Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
• If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
• Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
• Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

MEXICAN-STYLE PICKLED VEGETABLES

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

MOROCCAN STYLE SPICY PICKLED VEGETABLES

Steps:

• Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
• Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

QUICK SPICY PICKLED VEGETABLES

Steps:

• Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
• Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
• Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
• Refrigerate 24 hours. Remove and discard bay leaves before serving.

ESCABECHE (PICKLED VEGETABLES)

Steps:

• 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.