Pickled Escabeche Recipe
Carrot, Cauliflower, Red Bell Pepper, & Green Bean in Piquant Brine.
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Ingredients
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Vegetables
Method
Brine Preparation and Pickling
- 1
Prepare the Vegetables
In a large bowl, combine sliced carrots, cauliflower florets, sliced red bell pepper, and trimmed green beans. Set aside.
- 2
Make the Brine
In a saucepan, combine 1 cup of white vinegar, 1 cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, 2 cloves of garlic (smashed), and 1 teaspoon of red pepper flakes. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve.
- 3
Pickle the Vegetables
Once the brine is boiling, pour it over the vegetables in the bowl, ensuring they are fully submerged. Let it cool to room temperature.
- 4
Store
Transfer the pickled vegetables and brine into clean jars. Seal tightly and refrigerate. Allow the escabeche to pickle for at least 24 hours before serving for the best flavor.