Foods preserved in brine, usually a mixture of vinegar, chiles, and spices, are called en escabeche (pickled). This technique is most commonly used for vegetables, but also for meat, fish, and eggs.
Ingredients
Preparation
Escabeche vegetables for turkey
In a nonreactive container, combine 2 teaspoons freshly ground black pepper, 1 teaspoon kosher salt, 2 1/2 teaspoons toasted and ground dried Mexican oregano (page 161), 3 stemmed and thinly sliced güero chiles, 4 stemmed and thinly sliced Fresno chiles, 1 thinly sliced white onion, 3 bay leaves, 2 sticks of canela, 1 tablespoon toasted and ground coriander seed (page 164), 1 medium sweet red bell pepper (cored, seeded, and cut into very thin strips), 3 ounces drained pickled jalapeño slices, 1/2 cup liquid from the can of pickled jalapeños, 1/2 teaspoon toasted and ground fennel seed, 1/4 teaspoon ground allspice, 2 tablespoons sugar, 1 cup unseasoned rice wine vinegar, 1 cup water, 1 tablespoon olive oil, 1 small julienned carrot, 1/2 cup very thinly sliced fennel, and 2 tablespoons lemon-infused olive oil (page 162). Refrigerate until ready to use in Escabeche Turkey with Pickled Vegetables (page 50).
