Mexican cuisine · Salads & Mezze

Escabeche de Verduras

Carrots, cauliflower and jalapeños pickled tender-crisp in vinegar with bay and thyme, served cold.

Ingredients · for 8 servings

• 500 g carrots
• 400 g cauliflower
• 500 g jalapeños
• 2 white onions
• 8 garlic cloves
• 300 ml white wine vinegar
• 300 ml water
• 6 tbsp olive oil
• 4 bay leaves and 2 sprigs thyme
• 1 tsp dried oregano
• 1 tsp black peppercorns
• 2 tsp salt

Instructions

1. Peel the carrots and slice them 5 mm thick, break the cauliflower into small florets, cut the onions into thick wedges and halve the jalapeños lengthwise.
2. Heat the olive oil in a wide pot and fry the garlic cloves, onion wedges and jalapeños over medium heat for 4–5 min, until the chilies blister and the onions turn translucent.
3. Add the carrots and cauliflower and fry for 3 min, stirring, so they pick up the flavor without turning mushy.
4. Pour in the vinegar, water, bay, thyme, oregano, peppercorns and salt, bring to a boil once and simmer uncovered for 6–8 min, until the vegetables are just tender-crisp — a knife should meet slight resistance.
5. Remove the pot from the heat and let the vegetables cool completely in the brine; they keep absorbing flavor while staying crunchy.
6. Transfer to jars or a bowl, chill for at least 4 hours and serve as a side to tacos, rice or grilled meat.