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.

Ingredients

Directions

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.

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