Best Escabeche De Verduras Bolivian Pickled Vegetables Recipes

Escabeche De Verduras (Bolivian Pickled Vegetables) image

Provided by kitty.rock

Time 1h30m

Yield 1 large jar, 6-8 serving(s)

Number Of Ingredients 13

1 lb carrot, medium size
1/2 teaspoon salt
1 lb onion, small (or use baby onions)
1/2 teaspoon salt
1/2 lb red chili pepper (red locotos)
1/2 lb green chili pepper (green locotos)
1/2 teaspoon salt
1 lb string bean
1/2 teaspoon salt
1 head cauliflower, medium size
1/2 teaspoon salt
10 black peppercorns
wine vinegar

Steps:

CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
In a dry frying pan, toast the black pepper seeds until fragrant.
Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
Close the jar and let stand for two or three days before consuming.

Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.2, Sodium 1064.2, Carbohydrate 31.5, Fiber 8.6, Sugar 15.1, Protein 6.3

Escabeche (Pickled Vegetables) image

Provided by Kumquat the Cats fr

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Steps:

Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6