Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)

Name: Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)
Prep time: 30 min
Cook time: 15 min
Total time: 1545 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup small cauliflower florets; 1 cup sliced carrots (1/8-inch-thick coins); 1/2 cup sliced red onion (1/2-inch-thick slices); 1 1/2 cups sliced jalapeno chiles (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

A spicy escabeche features pickled jalapenos, carrots, onions, and an added twist of cauliflower.

⭐ 4.3 (79 reviews) Prep: 30 minCook: 15 minTotal: 1545 minYields: 8 servings

Category Tags:

Side Dish Dinner Lunch Condiment

Cuisine Tags:

Mexican

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Instructions

Place cauliflower, carrots, onion, and chiles into a wide-mouthed heatproof jar or bowl.
Combine vinegar, water, sugar, salt, cloves, oregano, bay leaf, and garlic in a saucepan and bring to a boil.
Remove from heat and carefully pour the hot vinegar mixture over the vegetables, allowing it to cool for about 1 hour.
Once cooled, secure the lid on the jar, or transfer the vegetables and liquid to a sealed container.
Let sit at room temperature for 24 hours before serving.

Nutritional Info (per serving)

Calories: 45 kcal

Carbohydrate: 9 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 1 g

Saturated Fat: 0 g

Sodium: 964 mg

Sugar: 6 g

Fat: 0 g

Unsaturated Fat: 0 g