Guatemalan Cuisine Guatemala Kitchen Food Recipe

Verduras En Escabeche (Pickled Vegetables)


5 jalapeno chiles, each about 2 inches long
1 Tbs corn oil
2 cups diagonal 1/8 inch thick slices of
1 pound cauliflower, cut into 1 inch florets
1 cup slice onion
5 garlic cloves
1 tsp thyme
1 tsp oregano
4 bay leaves
1 tsp salt
1 tsp sugar
1 cup cider or white vinegar


Cooking Instructions:

Fry the chile peppers in the oil for 2 minutes to soften the skins. Remove the chiles, slice them open vertically, and remove seeds and fibers. Set aside. Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Put them into a glass jar or stone crock.

Mix the thyme, oregano, bay leaves, salt and sugar in the vinegar. Pour this over the vegetables and mix well. Allow the escabeche to marinate for 1 day or more before using. The pickle can be refrigerated or stored at room temperature in a cool place. SHARE With Your Friends:

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