• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings

Escabeche (Mexican Pickled Vegetables)

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 1/2 c Salad oil
  • 1/2 c White vinegar
  • 1 tb Dijon mustard
  • 2 tb Fresh oregano
  • 2 ts Salt (or to taste)
  • 1 ts Black pepper (or to taste)
  • 1 c Broccoli florts; cooked al
  • -dente
  • 1 c Cauliflower florets; cooked
  • -al dente
  • 1 Red bell pepper; seeded,
  • -julienned
  • 1 Green bell pepper; seeded,
  • -julienned
  • 1 c Carrots; sliced, cooked al
  • -dente
  • 1 sm Yellow onion; julienned
  • 1 sm Red onion; julienned
  • 1 c Baby corn
  • 1 c Pickled Jalapeno chiles
  • -(whole); drained and
  • -reserve juice
  • 1 c Pickled Jalapeno chiles
  • -(sliced); drained and
  • -reserve juice

 Directions

In a blender or food processor combine the oil, vinegar, mustard, oregano
salt and pepper and blend for 5 minutes.

Place the vegetables and vinaigrette and mix together until well coated.
Add reserved jalapeno juice to taste. Marinate at least 2 hours or a
couple of days. Makes 10 cups.

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