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Carrots, cauliflower, celery, and bell peppers cut up and in a mason jar with spices and vinegar brine


  • Author: Betty
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x



6 to 8 cups of mixed vegetables cut into bite-sized pieces (cauliflower, carrots, celery, mini bell peppers, baby carrots)

1 jalapeno, cut in half

1 tsp olive oil

4 or 5 dried bay leaves

2 cinnamon sticks

1 tsp coriander seeds

1 tsp cumin seeds

2 star anise

1 tsp whole black peppercorns

1 garlic clove, cut in half

2 cups apple cider vinegar

2 cups white vinegar

2 cups water

3 tsp kosher salt

3 tsp raw or Demerara sugar


  1. Divide and place the cut-up veggies and jalapeno halves in clean quart-size mason jars. If you are using cauliflower or broccoli, blanch them first in boiling salted water for 2 minutes and drain before adding to mason jars.
  2. Heat the oil in a medium saucepan. Add the bay leaves, cinnamon sticks, coriander seeds, cumin seeds, star anise, peppercorns, and garlic clove halves. Saute for 2 to 3 minutes or just until fragrant.
  3. Tip in the apple cider vinegar, white vinegar, and water. Bring the spice vinegar mixture to a boil, then add the salt and sugar. Stir to dissolve.
  4. Pour the hot liquid into the prepared jars. Use a slotted spoon to distribute the spices evenly between the jars. Ensure that the vegetables are completely submerged in the vinegar mixture, adding more liquid if necessary.
  5. Cover tightly with lids and screw top rings. Allow jars to cool slightly before storing them in the refrigerator. 
  6. Escabeche is ready to eat the next day. Keep stored in the fridge and eat within 2 weeks.