Escabeche (Pickled Vegetables) Recipe

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Ingredients:

Serving

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 tsp black peppercorns
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Directions:

Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.97 Kcal (661 kJ)
Calories from fat	83.81 Kcal
		% Daily Value*
Total Fat	9.31g	14%
Cholesterol	0.27mg	0%
Sodium	55.31mg	2%
Potassium	481.47mg	10%
Total Carbs	15.37g	5%
Sugars	4.48g	18%
Dietary Fiber	6g	24%
Protein	2.99g	6%
Vitamin C	60mg	100%
Vitamin A	0.3mg	10%
Iron	1mg	6%
Calcium	55.5mg	6%

Amount Per 100 g
Calories	64.98 Kcal (272 kJ)
Calories from fat	34.48 Kcal
		% Daily Value*
Total Fat	3.83g	14%
Cholesterol	0.11mg	0%
Sodium	22.75mg	2%
Potassium	198.06mg	10%
Total Carbs	6.32g	5%
Sugars	1.84g	18%
Dietary Fiber	2.47g	24%
Protein	1.23g	6%
Vitamin C	24.7mg	100%
Vitamin A	0.1mg	10%
Iron	0.4mg	6%
Calcium	22.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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