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Escabeche (Pickled Vegetables)
A pickled vegetable medley that's bursting with flavor and the antioxidants, natural pain relievers and brain boosting benefits of jalapeno peppers and carrots.
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Preparation Time: 15 minutes
Marinating Time: 24 Hours
Cooking Time: 2 minutes
Servings: 8
Calories: 31 per serving
Percent from Fat: 8%
Cusine: Mexican, Vegetarian
Course: Sides
Diet: Vegan, Vegetarian, Gluten Free
Food as MedicineSM Ingredient: Jalapenos or Carrots
Food as MedicineSM Tip
The heat and capsaicin of the pepper is in the membrane and seeds. Be sure to add the seeds to the dish in order to make it a pain killing treat.Culinary Taste Tip
Pickling vegetables gives them an extra burst of flavor and makes them available whenever you're ready to eat them.Culinary Technique Tip
The method used to make Escabeche can be used to refrigerator-pickle almost any vegetables.Ingredients
2 teaspoons extra light olive oil1 red bell pepper, cut into thick strips or chunks
2 cups cauliflower florets
3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices
2 to 3 jalapeno chili peppers, thinly sliced with seeds
1-1/2 teaspoons dried Mexican oregano leaves
1-1/2 teaspoons cumin seeds
2 bay leaves, crumbled
1 cup water
1 cup cider vinegar
1 tablespoon kosher or coarse sea salt
Preparation
Heat oil in a medium saucepan over medium-high heat. Add bell pepper, cauliflower, carrots and jalapeno peppers; saute 3 minutes. Add oregano, cumin and bay leaves; stir-fry 10 seconds. Add water, vinegar and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; let stand until cooled to room temperature. Ladle into glass jars with lids. Cover; refrigerate at least 24 hours before serving. Serve alongside any lunch or dinner as a spicy colorful vegetable.Nutritional Analysis
Total fat (g): 0.3 - Fat calories (kc): 2.71 - Cholesterol (mg): 0.0 - Trans fatty acids (g): 0.0 - Saturated fat (g): 0.03 - Polyunsaturated fat (g): 0.08 - Monounsaturated fat (g): 0.01 - Fiber (g): 2.32 - Carbohydrates (g): 6.58 - Sugar (g): 2.65 - Protein (g): 1.29 - Sodium (mg): 145.94 - Calcium (mg) 29.71.Comments on Escabeche (Pickled Vegetables)
From: jgiebel
Does anyone know if I can ferment this for a few days before refrigeration?
From: juneamrhein
Sounds good except for the jalapenos. Just how hot is this?v I can take some hot spice but not a lot. Advise. Don't want to make it if I can't eat it.
From: Octavia65
Jalapenos are not too hot if you remove the seeds. You can still make this without the jalapenos. Try it and see.
From: Sami
What happen to the Sunday morning show, with Joan London, that ChefMD was on?
