Escabeche de verduras is a classic Argentine preserve made by briefly boiling carrot and cauliflower in a vinegar brine and jarring them. Free of meat, it adds easily to a lunchbox or a brunch spread.
Boil the carrot 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 boiled vegetables into clean jars, pour the fully cooled brine over them and seal the lids.
Do not overboil the vegetables, or they will turn spongy in the jar. Let the brine cool completely before sealing the jars. Allergens: this recipe contains none of the main allergen groups.
Adding a bay leaf to the brine deepens the aroma, giving a gentle note without altering the classic flavour.
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