Guatemalan verduras en escabeche is a mix of vegetables pickled in vinegar with spices, widely used as a side dish and condiment in the country's cuisine.
It's a preparation that keeps well for several weeks, being a pantry staple in Guatemala to accompany meats and other dishes.
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Guatemalan Pickled Vegetables
- Prep Time: 24 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 45 minutes
- Yield: 12 servings
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 2 of carrots, sliced
- 1 of cauliflower, in small florets
- 1 of chayote or green beans, in pieces
- 1 of onion, sliced
- 3 of jalapeño chiles, sliced
- 2 cups of white vinegar
- 1 cup of water
- 2 leaves of bay leaves
- 1 teaspoon of whole peppercorns
- to taste of salt
Instructions
- Blanch the vegetables, briefly boil the carrot, cauliflower, and chayote or green beans separately, until al dente. Drain and let cool.
- Make the liquid, boil the vinegar with the water, bay leaves, peppercorns, and salt.
- Combine, place the blanched vegetables, onion, and jalapeño chiles in clean jars.
- Pour, pour the hot vinegar liquid over the vegetables until fully covered.
- Cool, let cool before closing the jars.
- Rest, let rest in the fridge for at least 24 hours before eating.
- Serve, serve as a side to meats and other dishes.
Tips for getting it right
- Briefly blanching the vegetables keeps them from turning too soft after pickling.
- Using clean, sterilized jars helps the vegetables keep better.
- Letting them rest for at least 24 hours lets the vegetables fully absorb the vinegar and spice flavor.
- They keep well refrigerated for several weeks.
Traditional variations
- It's a basic preparation in the Guatemalan pantry, used as a condiment and side.
- The vegetable selection can vary based on availability and preference.
How to serve
Verduras en escabeche are served cold, as a side to meats and other dishes.
They're a staple of Guatemalan cuisine, present on most tables across the country.
Recommended sides
- Grilled meats
- Guatemalan enchiladas
Did you know?
Pickled vegetables are a fundamental condiment in many Guatemalan dishes, like enchiladas and chiles rellenos.
Their preservation in vinegar makes them a pantry staple that can be made ahead of time.
Frequently Asked Questions
It's a mix of vegetables pickled in vinegar with spices, widely used as a side in Guatemalan cuisine.
They keep well refrigerated for several weeks, being a pantry staple.
Briefly blanching them keeps them from turning too soft after going through the pickling process.
They're usually used with grilled meats, Guatemalan enchiladas, and other dishes that call for a tangy touch.