Escabéche Casa del Sol (Marinated Vegetables)

Escabéche Casa del Sol (Marinated Vegetables)
Photo by Frank Munoz

Ingredients

  • 2 tablespoons black peppercorns
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried oregano
  • 1 whole garlic head
  • 1 cup water
  • 2 ½ cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)
  • 1 tablespoon dried marjoram
  • + 23 more ingredients
    • 2 tablespoons vegetable oil
    • 1 (12-ounce) jar sliced pickled jalapeño peppers, undrained
    • 2 tablespoons vegetable oil
    • 2 ½ cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)
    • 1 (12-ounce) jar sliced pickled jalapeño peppers, undrained
    • 2 medium onions, each cut into 12 wedges
    • 1 tablespoon dried thyme
    • 3 cups thinly sliced peeled jicama, cut into triangles
    • 1 tablespoon dried thyme
    • 3 cups thinly sliced peeled jicama, cut into triangles
    • 4 bay leaves
    • 4 bay leaves
    • 1 tablespoon dried marjoram
    • ¾ cup cider vinegar
    • 4 cups small cauliflower florets
    • ¾ cup cider vinegar
    • 2 medium onions, each cut into 12 wedges
    • 6 cups (1/4-inch-thick) diagonally sliced zucchini
    • 4 cups small cauliflower florets
    • 2 tablespoons black peppercorns
    • 1 whole garlic head
    • 6 cups (1/4-inch-thick) diagonally sliced zucchini
    • 1 cup water

Preheat oven to 400°. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garli...

View full recipe at My Recipes

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