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
- 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.
- 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.
- 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.
- 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.
- Cover tightly with lids and screw top rings. Allow jars to cool slightly before storing them in the refrigerator.
- Escabeche is ready to eat the next day. Keep stored in the fridge and eat within 2 weeks.