Oh man this week #SundaySupper is just what you need, a lot of recipes to preserve those fruits and veggies of the season, because some of them are not available the whole year.
So if you have veggies or fruits in your fridge or pantry and don’t know what to make come and join us today we have a lot of amazing recipes that I know you are going to love.
My recipes is inspired by all the delicious escabeches or pickle the we make in Costa Rica, my grandmother made the most amazing escabeche ever, and I tried to recreated her recipe a little more simple but equally delicious, she was an incredible cook and her recipes are stick with me like glue, thats way I’m so proud to share with all of you this one, the is delicious, easy and you can make any time for any occasion.
- 1 medium cauliflower
- 3 carrots
- 1/2 green beans
- 1 red or yellow pepper chopped
- 1 onion chopped
- 3 bay leaves
- 2 teaspoon of sugar
- 2 cups white vinegar
- 1 tablespoon vegetable oil
- salt to taste
Cut the veggies in medium size pieces, in a microwavable safe bowl place the veggies add 3 teaspoons of water, sprinkle with salt and cover with a damp towel, cook for 4 minutes.
Heat a pan add the oil, onion, bell pepper and bay leaves, cook for 5 minutes,turn of the heat and add the vinegar, sugar and salt (about 2 teaspoons) set aside.
Mix the two preparations and fill the mason jars (I use the 8oz. jar) let it cool completely, place the lid on and refrigerate for up to six months.
This recipe makes 6, 8 oz. jars.
|Preparation time:||15 minutes|
|Cooking time:||15 minutes|
|Level of the recipe:||Easy|
Are you craving more delicious recipes? Check out the links of this amazing
Be sure to visit the blogs below to see how they Preserved the Harvest:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Pingback: Mixed Berry Rhubarb Jam #SundaySupper - Hezzi-D's Books and Cooks
Pingback: Mulberry Jam #SundaySupper » Curious Cuisiniere
Pingback: Pineapple Upside Down Cake Freezer Jam #SundaySupper
Pingback: Refrigerator Dill Pickles, Small Batch for #SundaySupper | Country Girl in the Village
Pingback: Fire Grilled Salsa #SundaySupper
What a lovely mix of veggies… and YAY for green beans in there too! 🙂
Pingback: Vegan Banana Jam Recipe | Killer Bunnies, Inc
Pickled vegetables are always delicious to me! What can I say I’m a vinegar freak
Pingback: Blueberry Cheesecake Ice Cream (No Machine) for a Preserve the Harvest #SundaySupper | gotta get baked
Pingback: Blueberry Lemon Basil Jam Recipe | Daily Dish Recipes
Pingback: Preserve the Harvest #SundaySupper — Family Foodie
You have made pickling easy! Great recipe.
Love this escabeche! We do a lot of it here, but with added birds like quail and chicken.
Pingback: 27 Canning and Preserving Recipes for #SundaySupper - In The Kitchen With KP : In The Kitchen With KP
Pickled green beans are one of my absolute favorite things. I love that you added them to this!
Pingback: Hot Italian Giardiniera for #SundaySupper | Healthy. Delicious.
I love it and i love that you added green beans! Wonderful way to preserve the summer!
Pingback: Quick Peacharine Chutney — Shockingly Delicious
Pingback: Homemade Hot Dog Relish ~ Preserving the Harvest #SundaySupper! | Juanita's Cocina
Pingback: Oi Kimchi (Korean Cucumber Kimchi) #SundaySupper
Pingback: Corn Cob Jelly #SundaySupper | Blueberries and Blessings
Pingback: Chow Chow Relish Recipe | Magnolia Days
This sounds like a great way to pickle and can fresh vegetables. it’s so pretty and colorful too!
I have not heard of escabeche before and couldn’t wait to find out all about it. Very nice way to preserve veggies.
This looks wonderful, Kathia! I may have to add a chili pepper or two for my spicy loving family, but your grandmother’s recipe looks perfect otherwise. And it really couldn’t be quicker!