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Escabeche (Pickled vegetables)
     
 

Pickling brine is a way to prepare and preserve food thanks to a technique using vinegar asthe main ingredient. This recipe comes from the Arabs who came to Latin America from Spain and which today is part of Bolivian cuisine.  

Recipe

Ingredients

- 600 gr shallots

- 600 gr carrots

- 600 gr. cauliflower

- 600 gr green beans

- 300 gr. locoto (hot pepper similar to habanero)

- 1 tablespoon black pepper

- salt and vinegar

Preparation

- Wash and peel vegetables and cut into long pieces

- Cook in salted water

- Add black pepper

- Place vegetables into a bowl and cover with vinegar

- Set aside for one week

 
   
 

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