ESCABECHE- SPICY QUICK-PICKLED SNACK VEG
Eschabeche is pickled cauliflower, carrots, celery and onion, with the heat of jalapeños for added flavour. Just add a cold beer!
ESCABECHE- SPANISH FOR A MARINADE, PICKLE OR BRINE! IT CAN REFER A METHOD OF COOKING THINGS IN ACID OR TO PICKLED VEG LIKE THESE GUYS! THIS KIND OF ESCABECHE IS OFTEN MADE BY LIGHTLY FRYING THE VEG TO SOFTEN THEM SLIGHTLY BUT WE MAKE OUR VERSION WITH CRISPY RAW VEG! YOU CAN MAKE IT TO CAN AND GIFT IF YOU STERILIZE YOUR JARS FIRST BUT WE USUALLY JUST MAKE NEW FRESH BATCHES EVERY WEEK OR SO! IT’S A PERFECT SNACK TO KEEP IN YOUR FRIDGE FOR WHEN FRIENDS COME OVER FOR DINNER OR DRINKS!
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ESCABECHE
A perfect snack to keep in the fridge and serve whenever you have people over!
Ingredients
Scale
- 1/2 a cauliflower
- 2–3 carrots
- 2–3 cellery stalks (the tough outer stalks work better than the tender inner stalks!)
- 1 small white or yellow onion
- 6–7 cloves of garlic
- 1 jalapeño
- 1 cup white wine, champagne, rice, or apple cider vinegar
- 1 cup plain white vinegar
- 1–2 cups water
- 1T salt
- 1T oregano
- 1t cumin
Instructions
- Chop cauliflower into bite-sized florets, discard the stalks.
- Peel carrots and cut into 3″/8cm sticks.
- Cut celery into 3″/8cm sticks, discard any leaves.
- Quarter and peel your onion. Cut the quarters in half and break them up a bit.
- Peel your garlic and slice it up super fine. Garlic can turn blue in acids sometimes so it’s a good idea to make the pieces super small so they’ll sit on the bottom!
- Chop your jalapeño into coins.
- Combine vinegar, water and salt in a big bowl. Taste and adjust; if your brine tastes good, your pickles will too!
- Toss spices into one big jar or bunch of jars and load up with veg mix.
- Fill jar(s) with brine, leaving a little room for air at the top and seal.
- Keep in the fridge, they’ll get tastier after a couple days in the brine!
