ChefMD

Escabeche (Pickled Vegetables)

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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 oil
1 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?

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