Escabeche Mexicana

Adding a vegetable escabeche to even the most familiar dish can accomplish two things. First, a little vinegar brightens the palate with its sharp contrast to rich fats and darker flavors. Sauce-heavy or dairy-forward foods, for example, tend to dull the taste buds. Second, the gentle crunch is a simple pleasure. A forkful of tender meat completed with a crisp bit of pickled veg stirs something primal in us. Try this with your next melted sammie, or that slow-cooked pot roast you make when the first cold night hits.

Escabeche

3 16-oz glass jars with lids
3 tsp peppercorns (or gochujang pepper)
2 cups carrots, sliced
3 bunches radishes, sliced (julienned kohlrabi is a delicious substitute)
3 jalapeños, sliced & seeds removed
3 bay leaves
9 garlic cloves, peeled and smashed
3 sprigs fresh thyme or oregano
1 tbsp organic sugar or piloncillo (raw pure cane sugar)
1¼ tsp sea salt
1 cup distilled vinegar
2 cups water

In each jar, place 1 teaspoon of peppercorns.

Pack each jar with carrots, radishes, and jalapeños, tucking in a bay leaf, 3 smashed garlic cloves, and a sprig of fresh thyme or oregano into each jar. Look for ways to press these visually stunning ingredients close to the sides of the jars for shelf-appeal.

Bring vinegar, water, salt, and sugar to a boil. Stir until salt and sugar are dissolved. Pour liquid into jars and let cool to room temperature sealing. Store in refrigerator for at least a day, and up to a month.

STORY AND RECIPE GABE GOMEZ/ PHOTOGRAPHY DAVE BRYCE / STYLING KEITH RECKER