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
Ingredients
- 1cup small cauliflower florets
- 1cup carrots (sliced into 1/8-inch-thick coins)
- ½cup red onion (halved and cut lengthwise into 1/2-inch thick slices)
- 1 ½cups jalapeno chilies (in 1/4-inch-thick rounds)
- 1cup rice wine vinegar
- 1cup water
- 2tablespoons sugar
- 2tablespoons kosher salt
- 5whole cloves
- 1tablespoon oregano
- 1bay leaf
- 2large cloves garlic (lightly crushed)
Instructions
Step 1
Gather ingredients.Step 2
Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.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.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.Step 5
Let sit for about 1 hour, or until completely cooled.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.Step 7
Let sit at room temperature for 24 hours before serving.