Pickled Cauliflower, Carrots and Jalapeños
When it comes to setting the table in Mexico, this mix of spicy pickled vegetables, also known as escabeche, is almost as expected as salsa. This version, from San Francisco restaurant Tacolicious, includes cauliflower, though jalapeños, carrots and onions are a more common combination.
- 1 cup (4 oz./125 g) small cauliflower florets
- 1 large carrot, peeled and sliced into 1/8-inch (3-mm) coins
(about 1 cup/4 oz./125 g)
- 1/2 red onion, halved and cut lengthwise into 1/2-inch (12-mm)
slices (about 1/2 cup/3 oz./90 g)
- 1 1/2 cups jalapeño chile slices (1/4-inch/6-mm rounds)
- 1 cup (8 fl. oz./250 ml) rice vinegar
- 1 cup (8 fl. oz./250 ml) water
- 2 Tbs. sugar
- 2 Tbs. kosher salt
- 6 whole cloves
- 1 Tbs. dried Mexican oregano
- 1 bay leaf
- 2 large garlic cloves, lightly crushed
Put the cauliflower, carrots, onion and jalapeños in a wide-mouthed quart canning jar or a heatproof glass or ceramic bowl.
In a small saucepan, combine the vinegar, water, sugar, salt, cloves, oregano, bay leaf and garlic and bring to a boil over high heat. Remove from the heat and carefully pour the vinegar mixture over the vegetables. Let cool completely to room temperature, about 1 hour.
If you’re using a canning jar, screw on the lid. If you’re using a bowl, transfer the vegetables and liquid to a plastic container with a tight-fitting lid. Refrigerate for at least 24 hours before serving. The vegetables will keep in the refrigerator for up to 1 month. Makes about 1 quart.
Tacolicious, San Francisco, CA.