Pickled Vegetables Escabeche Food

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.

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 DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)

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.

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.