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Escabeche Style Quick Pickles
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You will crave these deceptively easy and incredibly tasty ‘quickles’ – they’re crunchy with just the right amount of zing. Don’t be alarmed if you notice the garlic turning blue in the pickling liquid – this is a harmless enzymatic reaction. You can toss the garlic after they’ve steeped.
makes 1 quart


1/2 medium cauliflower, florets cut into small, bite-sized pieces

2 medium carrots, cut on a sharp diagonal into 1/8 inch thin rounds

1 small white or yellow onion, sliced into very thin rounds

2 medium jalapeños, sliced into thin rounds

6 garlic cloves, quartered

1 cup plain white vinegar or apple cider vinegar

1 cup water

1 tablespoon salt

1 1/2 tablespoons sugar

1 bay leaf

1 teaspoon oregano

Freshly ground black pepper to taste

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Escabeche Style Quick Pickles
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.

2. In a medium saucepan, combine the vinegar, water, salt, sugar, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.

3. Let the pickles cool to room temperature (about 1 1/2 hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.

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