RECETAS Y COCINA


ESCABECHE DE VERDURAS (PICKLED VEGETABLES)

Ingredients

  • 1 pound medium size carrots
  • 1 pound small onions
  • ½ pound red locotos or chili peppers
  • ½ pound green locotos or chili peppers
  • 1 pound string beans
  • 1 medium size cauliflower head
  • 2½ teaspoons salt
  • 10 seeds black pepper
  • Wine vinegar

Preparation

Peel the carrots and cut them into halves. In a casserole put water and half a teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.

Cut the head of the onions. In a casserole put water and half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.

Wash the red and green locotos. In a casserole put sufficient water and half a teaspoon of salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.

Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add half a teaspoon of salt once they are cooked. Drain, and let cool down.

Cut the head of the cauliflower into small pieces. Cook them in boiling water with half a teaspoon of salt. Let cook for half an hour or until they are soft. Drain, and let cool down.

In a frying pan, toast the black pepper seeds just a little.

Mix all cooked vegetables and put them in a large pickle jar. Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.

Close the jar and let stand for two or three days before consuming.

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Características

  • Alimento base: Vegetables
  • Dificultad: Easy
  • Tiempo preparación: 30 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Bolivia
  • Comunidad:
  • Típica de: Bolivia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes