Escabeche is pickled vegetables that are carrot forward and cauliflower centric. Spicy, savory, and simple to prepare, this Mexican tabletop staple will become a big hit with your family and friends. This is my personal version, which includes fancy radishes and jiacama.
- 3 16–oz. glass jars or two large service container if you’re that kind of person
- 1 cup of sliced carrots
- 2 cups cauliflower florets, separated
- 1 bunch of French breakfast carrots, sliced on the bias
- 1 jalapeno, sliced on the bias, seeds removed
- 1/2 cup of jicama sliced into matchsticks
- 4 to 6 whole garlic cloves, peeled
- 3 small bay leaves or 2 large bay leaves
- 1 tablespoon of sugar
- 1 teaspoon of salt-or more depending on your taste
- 1 teaspoon of peppercorns (mix it up with pink, green, etc)
- 1 cup vinegar
- 2 cups water
- Evenly divide the bay leaves, peppercorns, garlic, jicama, radishes, carrots, and cauliflower into the three jars
- In a small pot, combine the vinegar, salt, and sugar. Bring to a boil then reduce to a simmer until the sugar dissolves. Pour over the vegetables in the jars.
- Allow to cool to room temperature before sealing and refrigerating; try to let it sit overnight to let those flavors get to know each other. But if you can’t wait that long, at least wait an hour or so.
Keeps up to three weeks but you’ll probably eat it long before then.
There are two schools of escabeche cooking: The method described in this recipe where you don’t sauté anything, and the one described in the article, where you give your carrots and your onions a quick run across a hot pan to soften them up a little. Try it both ways.
- Prep Time: 20
- Cook Time: 5
- Category: salad
- Method: pickled
- Cuisine: Mexican
Keywords: escabeche, pickled vegetables, salads, side salad, garnish, Mexican food, carrots