Try this Escabeche (Mexican Pickled Vegetables) recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes. Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups. Michael Bowers
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 20 | ||
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Calories: 67 | ||
Calories from Fat: 51 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.8mg | 1 % | |
Potassium 119.7mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 2.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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