This is a print preview of "Escabeche (Mexican Pickled Vegetables)" recipe.

Escabeche (Mexican Pickled Vegetables) Recipe
by Global Cookbook

Escabeche (Mexican Pickled Vegetables)
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  Servings: 12

Ingredients

  • 1 1/2 c. Salad oil
  • 1/2 c. White vinegar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. Fresh oregano
  • 2 tsp Salt (or possibly to taste)
  • 1 tsp Black pepper (or possibly to taste)
  • 1 c. Broccoli florts, cooked al dente
  • 1 c. Cauliflower florets, cooked al dente
  • 1 x Red bell pepper, seeded, julienned
  • 1 x Green bell pepper, seeded, julienned
  • 1 c. Carrots, sliced, cooked al dente
  • 1 sm Yellow onion, julienned
  • 1 sm Red onion, julienned
  • 1 c. Baby corn
  • 1 c. Pickled Jalapeno chiles (whole), liquid removed and reserve juice
  • 1 c. Pickled Jalapeno chiles (sliced), liquid removed and reserve juice

Directions

  1. In a blender or possibly food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 min.
  2. Place the vegetables and vinaigrette and mix together till well coated.
  3. Add in reserved jalapeno juice to taste. Marinate at least 2 hrs or possibly a couple of days.
  4. Makes 10 c..