Escabeche (pickled Vegetables)

Instructions

Stir together water, sugar and pickling spice in medium saucepan. Bring to boiling. Lower heat; simmer, uncovered, without stirring, for 5 minutes. Cool to room temperature. Pour in vinegar. Using 1-quart glass or clear plastic container with a tight-fitting lid, pack all vegetables tightly or they will float.
In the bottom, pack zucchini with cut sides facing outward. Arrange carrots and peppers standing upright on top of zucchini. Top layer, yellow squash, cut sides facing outward. Slowly pour enough of the pickling liquid into the container to cover the vegetables. Cover tightly; refrigerate overnight. Vegetables can be stored in the refrigerator for up to 3 days.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 1-2

Ingredients

1 c. water
1 c. sugar
2 tsp. pickling spice
2/3 c. white vinegar
2 med. zucchini, 1/2 inch thick rounds
3 med. carrots, 1 1/2 x 1/2 inch sticks
2 med. sweet red peppers, 1 1/2 x 1/2 inch sticks
1 sm. yellow squash, 1/2 inch thick rounds

Health info:

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