Escabeche Recipe

Directions

1. 1

   Prepare the Vegetables

   Wash and slice the carrots, cauliflower, and red bell pepper. Remove the seeds from the jalapeño and slice it thinly. Peel and smash the garlic cloves.

2. 2

   Make the Pickling Brine

   In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, oregano, and bay leaves. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3. 3

   Pack the Vegetables

   In clean, sterilized jars, layer the prepared vegetables and garlic cloves.

4. 4

   Add the Brine

   Pour the hot pickling brine over the vegetables in the jars, ensuring they are fully submerged. Leave a little space at the top of the jars.

5. 5

   Seal and Cool

   Seal the jars with lids and allow them to cool to room temperature. Once cool, refrigerate for at least 24 hours before consuming for the best flavor.

6. 6

   Serve

   Enjoy your spicy pickled veggies as a side dish, condiment, or snack!