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.
- Serves: 8 persons
- 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)
Step 1Gather ingredients.
Step 2Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.
Step 3Combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil over high heat.
Step 4Remove 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 5Let sit for about 1 hour, or until completely cooled.
Step 6If 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 7Let sit at room temperature for 24 hours before serving.