Recipe of the Week: Escabeche Pickles

page-30-EscabecheDo you love pickles? Why not try making your own pickled vegetables at home? Chef Ryan Clark shows us how in Modern Southwest Cooking. Use whatever vegetables you like and don’t be afraid to play around with the mix. These can be eaten immediately or within several days. They’ll only get better as they have a chance to hang out in the brine.

Escabeche Pickles

Makes 2 quarts

1/2 cup pickling spice
1 quart cider vinegar
1 quart water
2 jalapeños, sliced
3 sprigs thyme
1 tablespoon salt
1/2 cup sugar
1/2 cauliflower, florets only
1 dozen baby carrots, halved lengthwise
2 ribs celery, peeled and cut into 1-inch pieces
12 garlic cloves
12 cornichon pickles
6 small sweet peppers, whole
12 olives
1 cup small mushrooms, such as enoki or oyster
6 radishes, halved

In a large saucepan, heat the pickling spice, cider vinegar, water, jalapeño, thyme, salt, and sugar until dissolved. Set aside until slightly cool and then strain.

Pack the raw vegetables into two 1-quart Mason jars and cover with the warm pickling liquid. Let cool to room temperature. Place the lids on the jars and refrigerate. For best flavor, allow to sit for 2 to 3 days in the refrigerator before serving.

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