Recipe for vegetables in escabeche (verduras en escabeche)

The mexican escabeche dishes are marinades that were traditionally used to cook and preserve food in general; escabeche is widely used for fish, game meat, seafood, or as in this case, seasonal vegetables. In this recipe for vegetables in escabeche we chose to use beans, artichokes, peas and carrots, from among the variety of vegetables that can be used in this escabeche. These delicious homemade pickled vegetables can serve as appetizer, or as a side dish. If you want to use as a garnish, you can take the vegetables out of the marinade and fry slightly.

| Yield: 4 servings | Preparation: | Cooking time: | Total time: | | by:

Recipe for vegetables in escabeche


* 2 cups extra virgin olive oil,
* 3/4 cup Balsamic vinegar,
* 1/2 cup water,
* 1 teaspoon of paprika,
* 1 teaspoon of salt,
* 1 bay leaf,
* 1/2 lb. string beans,
* 3 artichokes,
* 3 carrots,
* 1/2 lb. peas (canned or fresh and deshelled)
* 5 garlic cloves


1) Clean the vegetables. Peel and cut carrots in dice. Chop the string beans, still in their pods. Remove the rougher outer leaves of the artichokes, then cut the artichoke heart in quarters. Cut and peel the garlic cloves.

2) In a pot or pan heat up the oil with the vinegar, water, paprika, bay leaf and some salt. Bring to a boil, add the chopped vegetables, press in the garlic and as soon as it starts to boil again reduce heat setting and simmer until vegetables are very tender; if using canned peas put them in only a few minutes before the end.

3) Set aside and let everything cool down. Store in non reactive container with tight fitting lid in the fridge, where it will keep perfectly for many days; in fact it is best if you keep this dish refrigerated in the container overnight before serving it...

a hot pepper