PICKLE ANYTHING COMO ESCABECHE
⏲️ Prep Time
10–15 min chopping⏲️ Cook Time
20 min total+ 1hr cooling
⏲️ PRESERVATION
60 daysThis recipe is an expansion on Escabeche. You may also be familiar with Korean Kimchi, German saurkraut, Curtido Salvadoreño, Mediterranean Gardiniera, which all fall in the “tangy fermented veggie” family to me, say what you will.
Pickled or fermented veggies are versatile toppings found in dishes around the world. That’s one of the reasons they’re great to make at home, adding a probiotic punch to anything from salads, rice, hot dishes, wraps, sandwiches, and beyond. Plus, they are quick to make and last forever**
INGREDIENTS
- Veggies. Onion and / or Carrot, Cauliflower, Radish, Beet, Cucumber etc.
Jar and spice separately for different flavor profiles, or mix together for a pickle-salad mixture. This batch will technically last about 2 months, so prep to whatever volume makes sense for you. - Spices and herbs. You can get a good brine from salt alone, or add garlic, dill, peppercorns, Bay leaf, Oregano, and / or Tumeric to taste
- Vinegar. Can use Pickle juice, Apple cider, Rice Vinegar, or Light balsamic etc.
DIRECTIONS
- Chop veggies and fill heat-safe jars.
- Heat a 2:1 Vinegar to water mix until boiling. You can add a tablespoon of sweetener, spices, dash of sal at this stage as well to evenly distribute in the liquid.
- Pour over veggies and herbs. Let stand to cool by an open window. Vinegar can be used for re-pickling.
~
Double-decade Vegetarian raised in the Fertile Crescent of California. Currently posting from the Uncanny Valley.
