Pickled Vegetables

Name: Pickled Vegetables (Escabeche de Verduras)
Yield: About 4 cups; 4 to 6 servings as a side dish
Cuisine: Mexican
Ingredients: 2 teaspoons aniseed; ⅓ cup extra virgin olive oil; 4 bay leaves; 4 small carrots, peeled and finely julienned or diced; 1 large sprig fresh thyme or ½ teaspoon dried; 8 garlic cloves, peeled; Salt to taste; 1 large red onion, cut into thin slivers (about 2 cups); 1 tablespoon black peppercorns; ¾ cup red or white wine vinegar; 2 medium-size zucchini, finely julienned or diced; 2 poblano chiles, roasted, peeled, seeded, and julienned; 1 large sprig fresh rosemary or ½ teaspoon dried

Escabeche de Verduras

Preparation info

About 4 cups ;
4 to 6
servings as a side dish

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

I prefer to julienne the vegetables, but if time is short you can dice them instead. At Zarela we use this as a garnish on or an accompaniment to fish.

Ingredients

2 teaspoons aniseed
⅓ cup extra virgin olive oil
8 garlic

Method

Heat the aniseed in a small, heavy skillet over high heat, shaking the pan often, until toasted and fragrant, 3 to 5 minutes. Remove from the heat and set aside.

Heat the oil in a large skillet or sauté pan over high heat until very hot but not quite smoking. Add the garlic, fresh rosemary, fresh thyme, bay leaves, peppercorns, and carrots. Reduce the heat to medium-high and cook, stirr

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