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Escabeche (Pickled Vegetables)

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“Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.”
READY IN:
8hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
  4. Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
  5. Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

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