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Sweet & Sour Vegetable Escabeche

Here's how you make Sweet & Sour Vegetable Escabeche
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  • Servings: 12
  • Prep: 24h
  • Cook: 40m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 2 red bell peppers (large peppers)
  • 3/4 cup white wine vinegar
  • 1/4 cup lightly packed brown sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil (extra-virgin)
  • 1 onion, thinly sliced (halved, large red onion, about 2 cups)
  • 4 cups cauliflower (small cauliflower head, cut into tiny flowerets)
  • 1 pound mushrooms
  • 6 garlic cloves (large cloves)
  • 2 thyme sprigs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the broiler to high.

  • Step 2: Cut the bell peppers in half, lengthwise; discard the seeds and membranes. Place the halves, skin side up, on a foil-lined baking sheet; flatten with your hand. Broil for 10 minutes or until blackened. Wrap the peppers in foil and let rest for 10 minutes. Peel and cut into thin strips.

  • Step 3: Combine the vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside.

  • Step 4: Heat oil in a high-sided saute pan over medium high heat. Add the onions; cook 3 minutes or until softened. Add the cauliflower and mushrooms; cook 3 minutes or until lightly browned, stirring frequently.

  • Step 5: Add the roasted peppers, garlic, and thyme. Cook for 2 minutes, stirring constantly. Pour the vinegar mixture over the vegetables. Cover, reduce heat and simmer for 8 minutes or until the cauliflower is tender, stirring occasionally.

  • Step 6: Transfer the escabeche to a bowl; cool completely. Cover and chill for 24 hours or up to 1 week.

  • Step 7: To serve, let the vegetables come to room temperature and serve using a slotted spoon to remove from the brine.


We hope you enjoy this recipe!

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