Print Options:

Escabeche

Yields2 Servings

 2½ cups white vinegar
 2½ cups water
 2 tablespoons honey* or sugar
 3 tablespoons salt
 1-2 tablespoons vegetable oil
 ½ pound chiles, sliced (seeded —uncles you want hotter, then leave seeds in!)
 ½ pound carrots, sliced
 1 red onion, cut in half moons
 6 fresh garlic cloves (cut in half)
 2 tablespoons peppercorns
1

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.Combine vinegar, water, honey, salt in a saucepan and heat until boiling. Then turn it off.

3

3.Sprinkle the vegetables lightly with salt then sauté them with oregano and vegetable oil until slightly softened, but still with a firm bite. Stir in garlic.

4

4.Spoon vegetables into mason jars (should fill the jar, 1-2 depending on size). Add peppercorns.

5

5.Pour in hot liquid. Seal with lid and allow to cool on counter. Good in refrigerator for about a month, as long as vegetables stay covered with liquid.

Nutrition Facts

2 servings

Serving size

64 servings (2 tablespoons per serving)

Amount per serving
Calories12
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Cholesterol 0mg
Sodium 330mg15%
Total Carbohydrate 1g1%

Dietary Fiber 0g
Total Sugars 1g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.