Best 5 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.

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.

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.

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 (SPICY PICKLED VEGETABLES)

Steps:

• 1. In a large pot add the olive oil. Place over medium-low heat. Add all of the vegetables. Sprinkle with the salt. Stir the mixture for about 10 minutes until the vegetables are softened. Avoid browning the vegetables. The goal is to sweat and soften.
• 2. Add the water, vinegar, sugar and all herbs. Bring to a rapid boil. Place cover on pot and remove from heat. When mix has completely cooled to room temp, spoon into quart jar with tight fitting lid or covered plastic tub. Be sure to include the bay leaf into the jar.
• 3. Refrigerate for at least 3 days before serving (the longer the better). The refrigerated escabeche will last for a few months stored in this manner.
• 4. Note: this is NOT shelf stable as written. It can be canned. Use canning safety standards.