Pickled Vegetables

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

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

Americas
Mexico
Preserve
Garnish
Vegan
Gluten-free

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