ESCABECHE (MEXICAN PICKLED VEGETABLES)
Escabeche is a technique that traditionally involves pickling fried fish in a spicy marinade and serving it cold. However, the vegetable escabeche recipe is a delicious way to enjoy the flavorful escabeche marinade on crunchy pickled vegetables.
Provided by Laura Reigel
Categories Appetizer Side Dish
Number Of Ingredients 14
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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 24 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 820 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)
Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.
Provided by Kim
Categories Condiment
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g
ESCABECHE (PICKLED VEGETABLES)
Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6
ESCABECHE DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)
From BoliviaBella.com, a common recipe for pickling vegetables. Serving size and yield is estimated.
Provided by kitty.rock
Categories Cauliflower
Time 1h30m
Yield 1 large jar, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
- ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
- LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
- STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
- CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
- In a dry frying pan, toast the black pepper seeds until fragrant.
- Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
- Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
- Close the jar and let stand for two or three days before consuming.
Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.2, Sodium 1064.2, Carbohydrate 31.5, Fiber 8.6, Sugar 15.1, Protein 6.3
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