Escabeche is a popular dish in Latin America and Spain, and it can refer to fried fish, or the pickled vegetables that go with it. Given that this recipe comes from Chef Dreux Ellis, chef at Café Gratitude, this version of escabeche consists of just the vegetables.
This recipe makes quite a bit of escabeche, so make it for a party, or simply cut the recipe in half.
For 4 quarts vegetables
Blanch 4 quarts of mixed, prepped vegetables (cauliflower, baby zucchini, baby carrots, baby turnips, radishes,)and cool them in ice water.
In a medium size pot, heat:
½ C olive oil
Add 1 T each of: Cumin seed, black peppercorn, dried thyme, dried oregano, chili flakes, 2 bay leaves, 1 cinnamon sticks, 2 pieces of star anise
When the spices have heated add:
3 TB garlic, chopped
2 C onion, medium-sliced
1 C jalapeno, sliced into rounds
Lightly sauté the vegetables then add:
1 ½ QT filtered water
1 ½ QT apple cider vinegar
Bring to a boil and add:
2 T salt
2 T coconut or raw cane sugar
Remove from heat, let cool and pour over the blanched vegetables.
Yield: 4 quarts
Store covered in refrigerator for up to two weeks