Brined carrots, peppers, cauliflower, etc., taqueria-style

I'll apologize in advance for my possible ignorance; I'm not sure if there's a name for this stuff- it's the mixture of carrots, peppers, onions, cauliflower (and rarely seen, garlic cloves) in the big jar or tabletop containers that are commonly seen in taquerias.

I'd like to try making my own at home. Any idea what's in that brine, or other suggestions?

Thanks!

Abe -

I'm killing time at work, so I can't just go check Dianna Kennedy & Rick Bayless for the best answers. A quick rummage around the net reveals that the pickled jalepenos, et al., are called an escabeche, specifically chilies en escabeche [there are prepartions of fish and chicken that seem to originate in Spain this recipe appears to be related to].

Examples of the recipe can be found here,here, and here.

Happy heartburn!

Giovanna

Thanks!

I think I'm going to try the first one- it doesn't seem as labor intensive as the other two. It will be nice to make my own so I can control the heat and make sure there's plenty of garlic cloves in there.

It's also known as curtido.

Looks like it's sometimes called curtido, but curtido usually refers to a Salvadorean sauerkraut-esque dish.

Thank you, wikipedia!

abe_froeman wrote:Looks like it's sometimes called curtido, but curtido usually refers to a Salvadorean sauerkraut-esque dish.

Thank you, wikipedia!

What they serve with pupusas is closer to coleslaw, really.