Fresh Turmeric Escabeche
Pickles are some of the simplest recipes that anyone can make. Learning to pickle well is an essential culinary skill, especially now that we have all learned the importance of preparation. Not only will they last close to forever if done properly, but they make for delicious (and gut-healthy) snacks, condiments, and gifts! I like to serve pickled foods as starters for simple summer entertaining.
Some of my favorite family recipes include green tomato relish and bread and butter pickles, as odd as those may sound. Today’s recipe is for a Fresh Turmeric Escabeche. Escabeche is a dish that originates from Latin American and Mediterranean cuisine and is essentially a pickled fish or meat dish. While typically prepared with paprika or saffron, the turmeric in this escabeche adds a pop of color and a distinctive peppery, earthen flavor that makes this recipe jump off the page.
Preheat the oven to 275˚
Sterilize the jars – Wash 2 wide-mouth pint jars in warm soapy water and rinse well. Place on a rimmed tray and place in the oven. Leave in the oven at least 30 minutes.
Make the escabeche – Divide the vegetables evenly between the two jars. Place the pickling liquid ingredients in a medium saucepan and bring to a boil. Pour over the vegetables and seal the jars. Store in your refrigerator. The escabeche is ready to eat after two days.
makes 2 pints
- two fingers of turmeric, peeled and thinly sliced on a diagonal
- 2 carrots, peeled and cut into ⅛” diagonal slices
- 1 parsnip, peeled and cut into ¼” x 2″ batonnet
- 1 large radish, cut into slices
- 1 large jalapeño, sliced in rings with seeds
- ¾ cup of a small cauliflower, broken into small florets
- ½ of medium red onion, cut into ¼” slices
- 2 cloves of garlic, peeled
- 1 cup champagne vinegar
- 1 cup of water
- ¼ cup agave
- 2 tsp kosher salt
- 2 tsp coriander seeds, toasted
- 1 tsp dried oregano
- 1 tsp black peppercorns