cook: escabeche

I’d been enjoying mezze spreads of hummus, bana ghanoush, pickled vegetables and homemade flat bread in the waning weeks of summer.

But summer’s bounty needed to be pickled.

Since tacos, enchiladas and nachos are in heavy rotation, I had to make escabeche.

And while at it, I also pickled carrots and daikon for do chua.