Quick and Easy Spicy Mixed Vegetable Pickles - Escabeche Recipe
It's getting to the end of fresh veggie season here in Toronto, so it's time to start preserving some of that freshness for the cold months! This is a Mexican style spicy mixed pickle, and something you'd sometimes see at a really nice Mexican restaurant. It's the sort of thing they'd bring to your table as a starter along with chips and salsa while you're deciding what to order. This is probably more common in the US, I've definitely had that sort of thing happen to us at places in Texas, but not here in Southern Ontario.
This is a pretty traditional mix of veggies for a pickle like this, but you can make some changes to the veggies as well. Some include onion (even red onion, but be prepared for everything to change colour), and there are a bunch of different things you could add for variety. If you want to control the spiciness, you can remove the seeds from the jalapenos. This is not a fermented pickle, it's more of a quick pickle or refrigerator pickle. The solution is both too acidic and too salty for there to be much in the way of fermentation, but that's just fine, the brine we use here is more like a marinade. Typically we would say this pickle is optimal for eating after a couple of weeks in the fridge. The veggies have absorbed a lot of the brine and may be a little floppy, but still crunchy. Some people prefer to eat this after just a couple of days, it's really whatever you prefer!
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