PgrancerThe family recipe box

Sides · Condiments & Pickles

Pickled Vegetables (possibly "Escabeche")

Source
Grandma's Notepad (handwritten, p. 18)
Cook
(24 hr set, keeps 6 mo refrigerated)

Ingredients

  • 3 baby carrots
  • 5 cauliflower florets
  • 3 sprigs dill
  • 1/2 fennel
  • 4 cloves garlic, halved
  • 3 thin ginger rounds
  • 1/2 green bell pepper
  • 4 pearl onions, halved
  • 1 Tbsp mustard seeds
  • 1 Tbsp whole peppercorns
  • 1 Tbsp red pepper flakes
  • 1 Tbsp sea salt
  • 1 cup sugar
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/2 cup vegetable oil

Steps

  1. Use the other pickling recipe’s method for cooking the brine ingredients. After cooling and packing onto the vegetables, pour the 1/2 cup vegetable oil over top.
  2. Seal. Set aside for 24 hours.
  3. Refrigerate. Can last 6 months.

Notes

  • Title at the top of the page is illegible cursive — best guess is something like “Escabeche,” but not confidently readable; worth checking the physical notepad.
  • This recipe references “use the other recipe for cooking ingredients,” implying it depends on a companion brine method (likely the Pickled Veg Sandwich Slaw on p. 17) not fully spelled out here.
The original: Pickled Vegetables (possibly "Escabeche")
The original

pickledvegetables