Pickled Vegetables

Escabeche de Verduras

Preparation info
  • About 4 cups ;

    4 to 6

    servings as a side dish
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

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.


  • 2 teaspoons aniseed
  • cup extra virgin olive oil
  • 8 garlic


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