Escabeche (Spicy Pickled Vegetables)

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This recipe for pickled spicy vegetables is a staple in my parents’ restaurant as well as their home. They are a fantastic addition to just about any savory meal, and they’re also great on their own.

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Ingredients: 3 sliced jalapeños, 2  sliced large carrots, 1 sliced green bell pepper, 1 can hearts of palm, 1 1/4 cup peeled pearl onions, 2 sprigs fresh thyme, 1 bay leaf, 3 minced garlic cloves, 1 1/2 teaspoons cumin, 1 1/2 teaspoons salt, 1 cup white vinegar, 2 cups cold water. Note: you can use any variety of vegetables you want, the key ingredients being the jalapeno, thyme, onions, and garlic.

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Instructions: place each ingredient into separate bowls, you’ll want to sauté each vegetable individually as each requires different cooking times. In a pan heat the olive oil, thyme, bay leaf, cumin, and jalapeños and sauté for a couple of minutes, enough for the jalapeños to be only gently cooked but still crunchy. Remove jalapeños from pan and repeat the process with each vegetable. Once all of the vegetables are ready add to a jar along with the herbs, salt, water, and vinegar. Let the ingredients cool before placing in refrigerator. Allow the vegetables to pickle for at least 24 hours before eating, they will taste better with time.

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This recipe is very easy to make and it will keep in your refrigerator for weeks. Add it to any meat dish, sandwiches, even scrambled eggs to give your meals an extra kick.

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One Comment on “Escabeche (Spicy Pickled Vegetables)”

  1. This looks great! Can’t wait to try it!


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