Encurtidos- Pickled vegetables
Today’s Tuesday Tip includes how to make encurtidos or pickled vegetables and chiles. You may know the term escabeche on Mexican menus. This is common in Mexico for all things pickled. However, south of Mexico there is a distinction between escabeche and encurtidos. Escabeche includes proteins like pickled feet. I got used to the distinction with my travels through South America. Either would be correct in Texas. Perhaps you’ve enjoyed them with nachos? I chop them up and add them to my salad. My Mom would eat her pickled jalepeños wth her turkey sandwich for lunch. At Yuyo, we featured them on many dishes. I'd loved to hear your slant. Recipe below and click the photo to link to the video on Instagram. 2 cup cauliflower florets, cooked al dente
2 cups carrots, cooked al dente1/8 of a red onion, thick slices, sautéed2 large garlic, sautéed1 serrano, sliced (add another for extra heat)4 oregano stems with leaves2 parsley stems with leaves1 cup white or white wine vinegar1 cup water1 tablespoon sugar1 tablespoon salt4 whole black pepper peppercorns3 coriander seedsIn a small saucepot, fill with water ¾ full. Add 1 ½ teaspoon of salt. Bring to a boil, add cauliflower florets and cook for about 3 minutes or until al dente. Repeat the process with carrots. Cool your veggies in the refrigerator. In a sauté pan, sauté garlic and red onion. Let them cool down. In a liquid measuring cup, add 1 cup of boiling water and 1 cup vinegar, 1 tbsp. sugar,1 tbsp. salt. Stir to dissolve. Let your liquids cool down. In your preferred container add all cooled ingredients and add peppercorns, coriander seeds, chile, and herbs. Marinate for a minimum of an hour. Store up to a month.
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