Tangy, herby, and bright, a vinegar-and-citrus pickle of mixed vegetables that cuts through rich, fatty dishes without overwhelming them. Better after a day in the fridge.
Ingredients
- 95 g (3¼ oz) cauliflower, cleaned and trimmed
- 95 g (3¼ oz) red bell pepper, deseeded, cut into strips
- 45 g (1½ oz) garlic cloves, whole peeled
- 35 g (1¼ oz) jalapeños, destemmed, sliced into rounds
- 45 g (1½ oz) onion, peeled and julienned
- 75 g (2¾ oz) carrots, peeled, cut on the bias
- 150 g (5¼ oz) green olives with juice
- 100 ml (½ cup) canola oil
- 100 ml (½ cup) apple cider vinegar
- 100 ml (½ cup) orange juice
- 3½ tbsp lime juice
- 1 tsp dried oregano
- 1 bay leaves
- 1½ tbsp salt
Instructions
- 1In a saucepan, combine the canola oil, apple cider vinegar, lime juice, orange juice, oregano, salt, and bay leaves.
- 2Add the cauliflower and whole garlic cloves.
- 3Bring to a boil.
- 4Remove from heat immediately.
- 5Pour the hot mixture over the remaining vegetables, peppers, jalapeños, onion, carrots, and olives, in a large bowl or container.
- 6Let cool to room temperature.
- 7Cover and refrigerate.
Cook's Note
The cauliflower and garlic go in the hot liquid first because they need the most cooking. Everything else just gets poured over, the residual heat softens them gently without making them mushy. This gets better after 24 hours.
Best Served With
Alongside tacos, grilled meats, or enchiladas. Spoon the juice over finished plates as a quick dressing.
Why This Recipe Works
Two acids (apple cider vinegar and citrus) plus oil creates a quick pickling liquid that works fast without needing days to develop. The orange juice adds a sweetness that rounds out the vinegar's sharp edge.
Make It Yours
- Add a sliced chipotle for a smoky version
- Include cucumber rounds for a cooler, more refreshing escabeche
- Swap apple cider vinegar for white wine vinegar for a cleaner acid flavor
- Add a pinch of cumin to the liquid
Leftover Strategy
Keeps refrigerated for up to 2 weeks. The flavor deepens the longer it sits.
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Pairing
Works as a condiment that enhances whatever it's served alongside. No specific pairing needed on its own.