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Pickled veggies, Escabetche style




Ηands on

This pickle is perfect as an appetizer, served next to seafood or a cured fish. At least, this is how it would be typically served on a Greek table, even though Christina‘s Escabetche seasoning is an imported flavor.

However, it will be equally enjoyable next to a lentil or a bulgur salad.



Chop the vegetables into small pieces; you can cut them into different shapes but try to keep them of a similar size and thin. Place vegetables in a sterilized glass jar. Place smashed garlic, water, vinegar, sugar, spices, and salt in a pot. Stir with a spoon and bring to a boil. Pour the boiled liquid over the vegetables inside the glass jar. Allow to cool at room temperature, then pour the olive oil on top. Close the lid and turn the jar upside down to disperse the oil. Keep in the fridge for a minimum of 1 hour. This is a quick pickle, but the longer the vegetables are refrigerated, the more flavor they develop. Ideally, prep 1-2 days before serving.




300g of mixed trimmed vegetables (we used zucchini, onion, carrot, yellow pepper, cherry
tomatoes, radish, and cucumber)
100ml water
100ml red wine vinegar
50g sugar
2 tsp Oregano from Taygetus
1 tsp Smoked Chili Flakes
1 tsp salt
1 garlic clove, smashed and peeled
50ml olive oil





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