Name: Vegetable Escabeche
Ingredients: 3 16-oz glass jars with lids; 3 tsp peppercorns (or gochujang pepper); 2 cups carrots, sliced; 3 bunches radishes, sliced (julienned kohlrabi is a delicious substitute); 3 jalapeños, sliced & seeds removed; 3 bay leaves; 9 garlic cloves, peeled and smashed; 3 sprigs fresh thyme or oregano; 1 tbsp organic sugar or piloncillo (raw pure cane sugar); 1 1/4 tsp sea salt; 1 cup distilled vinegar; 2 cups water

Description

A forkful of tender meat completed with a crisp bite of pickled vegetables stirs something primal in us.

Ingredients

Scale

3 16-oz glass jars with lids
3 tsp peppercorns (or gochujang pepper)
2 cups carrots, sliced
3 bunches radishes, sliced (julienned kohlrabi is a delicious substitute)
3 jalapeños, sliced & seeds removed
3 bay leaves
9 garlic cloves, peeled and smashed
3 sprigs fresh thyme or oregano
1 tbsp organic sugar or piloncillo (raw pure cane sugar)
1 1/4 tsp sea salt
1 cup distilled vinegar
2 cups water

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Instructions

In each jar, place 1 teaspoon of peppercorns.
Pack each jar with carrots, radishes, and jalapeños, tucking in a bay leaf, 3 smashed garlic cloves, and a sprig of fresh thyme or oregano into each jar. Look for ways to press these visually stunning ingredients close to the sides of the jars for shelf-appeal.
Bring vinegar, water, salt, and sugar to a boil. Stir until salt and sugar are dissolved. Pour liquid into jars and let cool to room temperature sealing. Store in refrigerator for at least a day, and up to a month.