Bolivian Recipes: Escabeche

Escabeche de Verduras
(Pickled vegetables)

Ingredients:

1 pound medium size carrots
½ teaspoon salt
1 pound small onions
½ teaspoon salt
½ pound red locotos or chili peppers
½ pound green locotos or chili peppers
½ teaspoon salt
1 pound string beans
½ teaspoon salt
1 medium size cauliflower head
½ teaspoon salt
10 seeds black pepper
Wine vinegar

Preparation:

1. Carrots: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
2. Onions: Cut the head of the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
3. Locoto: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
4. String beans: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
5. Cauliflower: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
6. In a frying pan, toast the black pepper seeds a just a little.
7. Mix all cooked vegetables and put them in a large pickle jar. Add the toasted pepper seeds and pour in the vinegar until covering the vegetables. Close the jar and let stand for two or three days before consuming.

Main Dish