Description
This Escabeche Salvadoreño is a bright and tangy mix of pickled vegetables simmered in vinegar, garlic, and spices — a staple side dish in Salvadoran cuisine. Often served with Panes con Pollo, it adds a refreshing crunch and acidity that perfectly balances rich or fried foods.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cups shredded cabbage
- 2 medium carrots, thinly sliced
- 1 small cauliflower, cut into florets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, crushed
- 1 cup white vinegar
- 1 cup water
- 1 tsp salt
- ½ tsp black peppercorns
- 1 tsp oregano
- 1 bay leaf
- Optional: 1 small jalapeño or red chili for heat
Instructions
- In a large skillet or saucepan, heat olive oil over medium heat.
- Add garlic and onion. Cook for about 2 minutes until fragrant.
- Add carrots and cauliflower. Sauté for 3–4 minutes until slightly tender.
- Stir in cabbage, bell peppers, and jalapeño (if using).
- Pour in vinegar and water. Add salt, peppercorns, oregano, and bay leaf.
- Bring to a gentle simmer and cook for 8–10 minutes until vegetables are crisp-tender.
- Remove from heat, let cool completely, then transfer to glass jars.
- Refrigerate at least 4 hours before serving (best after 24 hours).
Notes
Add a few green beans or baby corn for color and variety. For a milder flavor, reduce vinegar by ¼ cup and increase water. Use apple cider vinegar for a softer, fruitier acidity. Pair it with honey-glazed chicken tenders for a sweet and sour balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: escabeche, pickled vegetables, Salvadoran, vegan, tangy