Even after "officially" living in Costa Rica for 10 years, I still get a kick out of getting Tico food with every drink. It’s like a little surprise every time!

Whether it’s a “boca” (appetizer) that comes with my beer, I’m always down to try whatever’s on the plate. But let me tell you, I’m especially happy when it’s ceviche or some spicy escabeche piled on top of potato chips.

In case you didn’t know, escabeche is the go-to name for veggies cooked in spiced vinegar. It’s one of the oldest ways of preserving food and honestly, probably one of the healthiest, since it relies on acid and spice instead of salt or fat.

So, let’s get cooking!

• 180g small potatoes, halved (optional).

• 1/2 cup of white onion, very thinly slice.

• 250 ml cider vinegar. 
  

• 3 tbsp honey (the runny kind). 
  

• 1 tbsp coriander seeds. 
  

• 1 tbsp chili flakes (for cooking). 
  

• 4 bay leaves. 
  

• 90g baby carrots, halved. 
  

• 100g baby corn, halved. 
  

• 250g green or red jalapeños. 
  

• Two 1-liter jars.

First, cook the potatoes in a big pot of salted boiling water for about 10 minutes, or until tender. Drain them once they’re done.  

Sterilize your jars by either boiling them, using the dishwasher, or popping them in the oven/microwave and letting them cool off.

In a large non-reactive pan, add 1 liter of water, the vinegar, honey, coriander seeds, chilies, onion, bay leaves, and 1½ tsp salt. Heat it all on medium until it starts to simmer, then let it cook for 10 minutes. 

Add the potatoes, carrots, corn, and jalapeños, then take it off the heat. Let it cool for about 10 minutes. 

Split the veggies between two sterilized 1-liter jars, then pour the pickling liquid over them and seal the jars. You can eat them the next day, and they’ll stay good in the fridge for up to a month.

Serve your escabeche as a snack, or pair it with ceviche, rice, a sandwich, or some hot tortillas. Oh, and don’t forget the cold beer!

Have a pura vida weekend!

Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.