Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)

Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)

The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather ingredients.
  2. Step 2

    Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.
  3. Step 3

    Combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil over high heat.
  4. Step 4

    Remove from the heat. Place the jar or bowl in your sink to catch any overflow and carefully pour the vinegar mixture over the vegetables.
  5. Step 5

    Let sit for about 1 hour, or until completely cooled.
  6. Step 6

    If you have used a jar, screw on or clamp the lid. If you have used a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid.
  7. Step 7

    Let sit at room temperature for 24 hours before serving.