Pickled Vegetables (Escabeche)
- Makes4 Cups
- Cook Time45 minutes
- Active time plus cooling30 minutes active, plus cooling
Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.
Tip
Don’t slice the onions crosswise. We preferred the texture and appearance of onions sliced from pole to pole. And the thinner the slices the better; aim for about ⅛-inch thickness.
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