Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)
The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious.
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- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup small cauliflower florets
- 1 cup carrots (sliced into 1/8-inch-thick coins)
- 1/2 cup red onion (halved and cut lengthwise into 1/2-inch thick slices)
- 1 1/2 cups jalapeno chilies (in 1/4-inch-thick rounds)
- 1 cup rice wine vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 5 whole cloves
- 1 tablespoon oregano
- 1 bay leaf
- 2 large cloves garlic (lightly crushed)
Instructions
- 1
Gather ingredients.
- 2
Put the cauliflower, carrots, onion, and chiles in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.
- 3
Combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil over high heat.
- 4
Remove from the heat. Place the jar or bowl in your sink to catch any overflow and carefully pour the vinegar mixture over the vegetables.
- 5
Let sit for about 1 hour, or until completely cooled.
- 6
If you have used a jar, screw on or clamp the lid. If you have used a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid.
- 7
Let sit at room temperature for 24 hours before serving.