ESCABECHE DE VERDURAS (PICKLED VEGETABLES)
ESCABECHE DE VERDURAS (PICKLED VEGETABLES). Alimento Base: Vegetables, 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...
Ingredientes
Method
- 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.
