Escabeche Casa Del Sol Marinated Vegetables Recipes

Steps:

• Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
• Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
• Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
• When cool, cover and refrigerate the pickles for at least 3 hours.

Steps:

• Preheat oven to 400 degrees. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves), trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil and onions in a Dutch oven. Bake, uncovered, at 400 degrees for 30 minutes. Stir vegetables, add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves, place garlic, vegetables and spice bag in a large bowl.
• Drain jalapenos over a bowl, reserving liquid. Place the dutch oven over medium-high heat; stir in the reserved jalapeno juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapenos, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag, cover and store in refrigerator. Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.

Steps:

• Mix marinade ingredients in a sauce pan and heat to boiling.
• Boil for 1 minute then set aside to cool.
• Drain vegetables
• Mix all vegetables in a bowl.
• Pour cooled marinade over vegetables and mix well.
• Cover and refrigerate overnight.

Steps:

• Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
• Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
• Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
• Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
• Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

Steps:

• In a large bowl mix the vinegar, sugar, water and hidden ranch packet.
• Place cut veggies into marinade and mix.
• Refrigerate for 4 hours or overnight.

Steps:

• In a pan, saute the chiles in the oil until the skin starts to blister.
• Add the onion and carrots and heat for an additional minute.
• Add 2 cloves and 3 peppecorns to bottom of each of the jars.
• Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
• Add 2 cloves and 1 teaspoon salt to each of the jars.
• In a pan, combine the vinegar and water and bring to a boil.
• Pour over the chiles.
• Seal and process the jars in a boiling water bath for 15 minutes.
• Store for 4 weeks in cool, dark place.
• I always add more peppercorns and garlic to each jar.