Pickles and preserves
Escabeche de verduras is a classic Argentine preserve made by briefly boiling carrots and cauliflower in a vinegar brine, then packing them into jars. This meat-free recipe is easy to add to a lunchbox or brunch table.
Boil the carrots and cauliflower in boiling water for 4 minutes, then drain.
Bring the vinegar, olive oil, garlic, thyme, and salt to a boil. Simmer for 5 minutes, then remove from the heat.
Pack the cooked vegetables into clean jars. Once the brine has cooled completely, pour it over the vegetables and close the lids.
Do not overcook the vegetables, or they may become spongy in the preserve. Let the brine cool completely before closing the jars. No major allergens are identified in this recipe.
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