Escabeche is a traditional pickled vegetable recipe that originated from Spain and spread to various parts of the world, including Latin America and the Philippines. It is a culinary technique that involves marinating and cooking in an acidic mixture, usually vinegar or citrus juice, along with aromatic herbs and spices. This method not only preserves the food but also enhances its flavor profile.
The main ingredients used in making escabeche are vegetables such as carrots, bell peppers, onions, cucumbers, cauliflower florets, garlic cloves among others. These are first blanched or lightly sautéed to retain their crunchiness then soaked in a marinade made from vinegar (preferably white or apple cider), water, sugar and salt. The spices commonly used include bay leaves, peppercorns and even whole cloves for an added kick.
The process of making escabeche is simple yet requires patience. First off you need to prepare your vegetables by cleaning them thoroughly under running water then cutting into desired shapes; some prefer thin slices while others like chunky pieces. Once done with this step you can proceed to blanching or sautéing depending on your preference.
Next comes the marinating process which is arguably the most crucial part of making escabeche as it allows for flavors to infuse into the vegetables thus giving them their distinctive taste. To do this you simply combine all your marinade ingredients in a pot then bring to boil over medium heat until sugar completely dissolves; stir occasionally for even distribution of heat.
Once your marinade is ready you can now add in your prepared vegetables ensuring they are fully submerged; if not add more vinegar or water accordingly. Allow this mixture to simmer gently over low heat for about 10-15 minutes until veggies become slightly tender yet still crunchy; avoid overcooking as it will result in mushy escabeche which is not desirable.
After cooking let everything cool down at room temperature before transferring into sterilized jars for storage. Ensure to pack your veggies tightly and pour over enough marinade to cover; this acts as a natural preservative hence prolonging shelf life of your escabeche.
Escabeche can be served immediately after preparation but it’s best when left to sit for at least a day or two in the refrigerator; this allows flavors to meld together thus resulting in a more flavorful dish. It makes an excellent side dish or appetizer and pairs well with grilled meats, fish and even rice dishes.
In conclusion, traditional escabeche is not only a tasty way of preserving vegetables but also a healthy one due to its high vitamin content and probiotic properties brought about by the fermentation process. So why not try making some today? You might just discover your new favorite pickle recipe!
