You have to try this Puerto Rican Yuca en Escabeche | The Best Pickled Cassava Recipe

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity flavor while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Boil water in a deep pot with 1 teaspoon of salt.

Add 1.5 lbs of yuca to the boiling water and cook for about 20 minutes or until fork tender.

Slice 1/2 red onion vertically and horizontally, and slice 1/3 each of red, green, and yellow peppers vertically and horizontally.

In a medium saucepan, heat 1/2 cup of olive oil on low to medium-low heat.

Add the sliced vegetables to the heated olive oil and mix to coat them evenly.

Add 1/2 teaspoon of pepper, 1/2 teaspoon of salt, 3 minced garlic cloves, 2-3 bay leaves, and 1/3 cup of vinegar to the saucepan.

Mix everything together and cover the saucepan, cooking for about 10 minutes on low or medium-low heat.

Remove the stem from the cooked yuca using a knife or fork.

Dice the yuca into smaller pieces for easier serving.

Add the cooked vegetables (esav) to the diced yuca and mix gently with a spatula.

Taste and adjust for salt if necessary, then refrigerate for at least 6 hours or overnight to enhance flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary