Healthy pickled vegetables (Escabeche Salvadoreno)

Escabeche is just one of the things we add to the panes con pollo (chicken sandwiches). It’s is super easy to make and you can use it as a side salad, or a topping for any other sandwich, even hotdogs.

What is Escabeche

Escabeche is made with a variety of vegetables, vinegar, spices, and mustard. It is a topping for sandwiches, pupusas, hotdogs, or even used as a side dish. It is rich in flavor, and great for your gut health.

Simple ingredients

Onions

Carrots

Green beans

Green bell pepper

Cauliflower

Apple cider vinegar

Mustard

Oregano

Bay leaf

How to make Escabeche (step by step)

1. Shred carrots and green bell pepper to the thickness similar to a half of a green bean.
2. Finely cut onions and set aside. Cut the ends of the green beans and set aside.
3. Cut cauliflower is mouth bit size pieces and set aside. Cut jalapeno in small ring size pieces.
4. Once you have all of your veggies cut and ready. Place cauliflower and green beans together in a bowl. Add boiling water to cover them. Leave them there for 10-15 minutes.
5. In a bowl at medium heat add olive oil (1 Tbsp.. only). Add onion and let it cook for about 3 minutes stirring constantly. Add the rest of the veggies carrots, green beans, cauliflower, and stir.
6. Add oregano, vinegar, mustard, bay leave, water, and salt . Stir again
7. Put on a lid and cook at low heat for about 15-20 minutes. The veggies will be soft, but not too soft. Let it cool completely before storing. Enjoy!

How to serve

Serve in big chicken sandwiches –that is the salvadoran style. Use them as a topping for your hotdogs, other sandwiches.

How to store

Cool completely before store. Use a glass container to store in the fridge for about a week.

Escabeche Salvadoreno (Pickled vegetables)

Author: Patricia Densley Cooking Method:Sautéing Courses:Sides, Salads Recipe Keys: E Escabeche salvadoreno P pickled vegetables

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

• 1 cauliflower head
• 2 medium size carrots
• 1 medium size white onion
• A bunch green beans (adjust to your liking)
• 1 green bell pepper
• 1/2 small jalapeno diced (optional)
• 3 garlic cloves
• 1 tsp. oregano
• 1 cup apple cider vinegar
• 2 Tbsps. olive oil
• Salt to taste
• 1/4 cup mustard
• 1 cup water
• 1 bay leaf

Instructions

1. Shred carrots and green bell pepper to the thickness similar to a half of a green bean.
2. Finely cut onions and set aside. Cut the ends of the green beans and set aside.
3. Cut cauliflower is mouth bit size pieces and set aside. Cut jalapeno in small ring size pieces.
4. Once you have all of your veggies cut and ready. Place cauliflower and green beans together in a bowl. Add boiling water to cover them. Leave them there for 10-15 minutes.
5. In a bowl at medium heat add olive oil (1 Tbsp.. only). Add onion and let it cook for about 3 minutes stirring constantly. Add the rest of the veggies carrots, green beans, cauliflower, and stir.
6. Add oregano, vinegar, mustard, bay leave, water, and salt . Stir again
7. Put on a lid and cook at low heat for about 15-20 minutes. The veggies will be soft, but not too soft. Let it cool completely before storing. Enjoy!

Video

Notes

• 1. You can use avocado oil. or vegetable oil instead of olive oil.
• 2. You can use pineapple vinegar, or white vinegar. For white vinegar use 1/4 water mixed with 3/4 of vinegar. This one is more acidic so mixing it with water helps!

Keywords:Escabeche salvadoreno, pickled vegetables, cauliflower