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Sweet and Sour Vegetable Escabeche

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 48 mins
Total time 24 hrs, 48 mins
Yield

Serves 12 (serving size: 1/2 cup)

The difference between pickles and this old-world technique of preserving foods (including fish, meat, and, here, vegetables) is that with escabèche, ingredients are cooked in a vinegar-based broth (called caldillo) to release their juices into the liquid, which tempers the sharpness of the brine.    

Ingredients

  • 2 large red bell peppers
  • 3/4 cup white wine vinegar
  • 1/4 cup lightly packed brown sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large red onion, halved and thinly sliced (about 2 cups)
  • 1 small cauliflower head, cut into tiny florets (about 4 cups)
  • 1 pound mushrooms
  • 6 large garlic cloves
  • 2 thyme sprigs

Nutrition Information

  • calories 58
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 136 mg
  • calcium 19 mg
  • sugars 4 g

How to Make It

  1. Preheat broiler to high.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into thin strips.

  3. Combine vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside.

  4. Heat oil in a high-sided sauté pan over medium-high heat. Add onion; cook 3 minutes or until softened. Add cauliflower and mushrooms; cook 3 minutes or just until lightly browned, stirring frequently. Add roasted peppers, garlic, and thyme; cook 2 minutes, stirring constantly. Pour vinegar mixture over vegetables. Cover, reduce heat to low, and simmer 8 minutes or until cauliflower is tender, stirring occasionally. Transfer escabèche to a bowl; cool completely. Cover and chill 24 hours or up to 1 week. To serve, let vegetables come to room temperature, and remove from brine using a slotted spoon.