Vegetable Escabeche

If there is something out there that can really brighten up any dish, it’s something pickled.  At our ‘last supper’ of the Monday Night Series (our series of 4 cooking classes focusing on basic cooking techniques), we enjoy the mother of all dishes: Braised Beef.  We disect the dish beginning with proper browning, layering of flavours, proper seasoning, and just the right amount of liquid added so that there is no real division of tender meat and rich sauce.

We know what you’re thinking.   What does this have to do with pickling?  Well, to really elevate this dish to another level, to make it addictively delicious, we top with a fresh, quick ‘vegetable escabeche’.

Typically a traditional way to pickle fish, we swap the fish for some very thinly sliced, even ‘ribboned’ vegetables.  We add a light sweet and salty pickle, wait about an hour and then its good to go.  This is the type of pickle that we’re not fussing about with sealing jars and preserving for the next year.  The vegetable escabeche pickles right away, essentially, and will keep in the refrigerator for 2-3 weeks.

Enjoy it on stews, on burgers, in salads, atop that healthy grainy salad…or on their own with anything coming off of the BBQ.

 

Vegetable Escabeche

2 cloves garlic, smashed

¾ cup wine vinegar, rice wine is best

¼ cup water

¼ cup sugar

1/8 cup kosher salt

2 Tbsp  freshly chopped tarragon or parsley

1 carrot, thinly sliced (use a vegetable peeler to get nice thin ribbons or julienne)

½ zucchini, thinly sliced

½ each  medium red onion

½ bulb  fennel, thinly sliced

 

In a saucepan, combine garlic, vinegar, sugar, salt and chili flakes. Bring to a boil over high heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes

Place all of the vegetables and herbs in a shallow dish

 Pour hot pickling liquid over vegetables, cover and refrigerate until cold.