Mexican Pickled Vegetables

4.5
0
Notes
35 mins cook
Also known as escabeche, these pickled jalapeños, carrots, cauliflower and shallots are the perfect topping for Mexican dishes like nachos, tacos and tortas. Jarred pickled jalapeños just don’t compare.
Karla Zazueta

Karla Zazueta

Pickled Jalapenos
Serves
4
Fresh Jalapeños
Baby Carrots
Cauliflower Florets
Baby Shallots
Garlic Cloves
Sunflower Oil
White Wine Vinegar
Water
Maldon Sea Salt
Dried Oregano
Black Peppercorns
Bay Leaves

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    Karla Zazueta

    Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.

    Karla Zazueta
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