As is often the case, I ended up with an overgrown cucumber in my CSA share this week. And a bunch of sweet wax peppers, which I usually have a hard time finishing before the next box comes. So I decided I’d better make some quick pickles.
After all the pickle talk, I decided to go ahead and make some escabeche, by which I mean Mexican-style pickles, not the fish dish. Escabeche can be anything from just jalapeños to a mix of vegetables, here often jalapeños, carrots, onions and cauliflower. I went for jalapeños, yellow caribe chiles, pearl onions, carrots (of course) and garlic. I modified this recipe based on other recipes I had read. I didn’t feel like messing with sterilizing jars, so I just made enough for one batch for the fridge.
I finally managed to make a meal where all the produce came from my CSA! Ok, so maybe I cheated a little and added a couple leaves of lettuce, but only because I had already eaten most of my CSA lettuce the day before. I usually get such a mish-mash and/or such odd quantities that I have a hard time combining the ingredients and have to supplement them with veg from the store. Not this time.