ESCABECHE (SPICY PICKLED VEGETABLES)
"Escabeche" translates to "pickle". These spicy pickled vegetables make a great side with almost any meal! They are easy to prepare, but 3 days of chill time is recommended to let them develop full flavors.
Provided by Susie D.
Categories Salsas
Time 25m
Number Of Ingredients 14
Steps:
- 1. In a large pot add the olive oil. Place over medium-low heat. Add all of the vegetables. Sprinkle with the salt. Stir the mixture for about 10 minutes until the vegetables are softened. Avoid browning the vegetables. The goal is to sweat and soften.
- 2. Add the water, vinegar, sugar and all herbs. Bring to a rapid boil. Place cover on pot and remove from heat. When mix has completely cooled to room temp, spoon into quart jar with tight fitting lid or covered plastic tub. Be sure to include the bay leaf into the jar.
- 3. Refrigerate for at least 3 days before serving (the longer the better). The refrigerated escabeche will last for a few months stored in this manner.
- 4. Note: this is NOT shelf stable as written. It can be canned. Use canning safety standards.
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Swaburinah Nusu
[email protected]I've never had escabeche before, but I'm so glad I tried this recipe. It's so flavorful and refreshing. I can't wait to make it again!
Sheeraz Anjum
[email protected]This escabeche is a great way to add some flavor to your meals. I love to add it to tacos, burritos, and salads. It's also a great way to get your kids to eat their vegetables.
Ayoola Omoologo
[email protected]I love the versatility of this recipe. You can use any type of vegetables you like, and you can adjust the amount of spices to suit your taste. I also like that it's a make-ahead dish, so you can have it on hand for a quick and easy meal.
mickey mcgill
[email protected]This escabeche is so easy to make and it's always a crowd-pleaser. I love the way the vegetables soak up the pickling liquid and become so flavorful. I always serve this with a side of rice and beans.
Alina M
[email protected]I'm not a big fan of pickled vegetables, but this recipe changed my mind. The vegetables were perfectly pickled and the flavors were amazing. I especially liked the addition of the bay leaves.
Shafiq Mashal
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to turn them into a delicious and healthy dish.
Sardar Babarzeb
[email protected]I love the way this escabeche brightens up a meal. The vegetables are so colorful and flavorful, and the pickling liquid adds a nice tang. I always get compliments when I serve this dish.
Hopie Doodle Dandy
[email protected]This escabeche is a great way to preserve vegetables. I made a big batch and canned it, and now I have delicious pickled vegetables on hand all year round.
Ky'Juan Harris
[email protected]This is a great recipe for a summer cookout. The vegetables are light and refreshing, and the pickling liquid is tangy and flavorful. I always get rave reviews when I make this dish.
Junaid Hashim
[email protected]I've never had escabeche before, but I'm so glad I tried this recipe. It's so flavorful and refreshing. I can't wait to make it again!
Radiya Akter
[email protected]This escabeche is a great way to add some flavor to your meals. I love to add it to tacos, burritos, and salads. It's also a great way to get your kids to eat their vegetables.
Hafsa Akter
[email protected]I love the versatility of this recipe. You can use any type of vegetables you like, and you can adjust the amount of spices to suit your taste. I also like that it's a make-ahead dish, so you can have it on hand for a quick and easy meal.
Prajwal Karki
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to turn them into a delicious and healthy dish.
Mohammed Rafi
[email protected]I'm not a big fan of pickled vegetables, but this recipe changed my mind. The vegetables were perfectly pickled and the flavors were amazing. I especially liked the addition of the cumin and oregano.
khkolay khan janan writes
[email protected]This escabeche is so easy to make and it's always a crowd-pleaser. I love the way the vegetables soak up the pickling liquid and become so flavorful. I always serve this with a side of rice and beans.
zar wali
[email protected]I love this recipe! The vegetables are always crispy and flavorful, and the pickling liquid is tangy and slightly spicy. I always make a double batch because it's so good.
Rehan Hamza
[email protected]This was my first time making escabeche and it turned out great! The vegetables were delicious and the pickling liquid was flavorful. I will definitely be making this again.
Mickel Lake
[email protected]I've made this escabeche recipe several times now and it's always a hit. The vegetables are always perfectly pickled and the flavors are amazing. I love the combination of sweet, sour, and spicy. I highly recommend this recipe!
Zainab Samateh
[email protected]This recipe was easy to follow and the results were delicious. The vegetables were crispy and flavorful, and the pickling liquid was tangy and slightly spicy. I served this as a side dish with grilled fish, and it was a perfect complement.
sagor ahmed ahmed
[email protected]This escabeche recipe is a winner! The vegetables were perfectly pickled and had a great balance of flavors. I especially liked the addition of the chiles, which gave the dish a nice spicy kick. I will definitely be making this again!