Pickled Yuca

Puerto Rican Yuca escabeche is a tasty dish that many people enjoy. It is made from yuca, which is a starchy root vegetable. To prepare this dish, you start by boiling the yuca until it’s soft. The most important part is the pickling sauce, which includes olive oil, vinegar, garlic, onion, and sweet bell peppers or pickled peppers. These ingredients mix together to create a flavorful and tangy sauce that adds a lot of taste to the yuca. Spices are also added to give it an extra kick. After boiling the yuca, you combine it with the sauce and let it sit for a while. This allows all the flavors to blend together. I love making Yuca escabeche because it is not only delicious, but it is also a great side dish for any meal. It is easy to prepare and is perfect for sharing with family and friends at gatherings.

For this recipe, I used my Adobo seasoning, which is available for purchase on Etsy.

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Ingredients:

– 1 lb yuca (fresh or frozen)  

– 2 tsp kosher salt, divided  

– 1 cup olive oil  

– 1/4 cup distilled white vinegar (or more to taste)  

– 3 bay leaves  

– 1/2 tbsp black peppercorns  

– 1 tsp adobo seasoning – https://picanteysaborfood.etsy.com/listing/1706750551

– 1 small yellow onion, sliced into half-moons  

– 6-8 garlic cloves, minced  

– 1/2 packet Sazon con Color – https://amzn.to/4kVZUX2

– 1 yellow sweet bell pepper, thinly sliced  

– 1 tsp dried oregano  

– 1 tsp dried cilantro  

– 1/4 tsp black pepper

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Instructions:

1. If using fresh yuca, peel it and cut it into quarters, approximately 4 inches long. Make sure to remove the woody center. If using frozen yuca, cut it into halves that are also 4 inches long, ensuring the woody center is removed, then cut each half into two pieces.  

2. Place the yuca in a Dutch oven or a large, heavy-bottomed pot. Add enough water to cover the yuca by 2 inches, then stir in 2 teaspoons of salt. Bring the water to a boil and cook the yuca until it is fork-tender but not mushy, about 20 to 25 minutes. Once cooked, drain the yuca and let it cool.  

3. While the yuca is cooking, heat the olive oil in a small deep pan over medium-low heat. Once the oil is warm, add the sliced onions and bell peppers. Cook until they are translucent, then add the minced garlic and cook until fragrant.  

4. Next, incorporate the vinegar, Sazon con Color, black peppercorns, bay leaves, remaining salt, black pepper, adobo seasoning, dried cilantro, and oregano into the warm oil. Cook the mixture for about 10 minutes, stirring occasionally, then remove it from heat.  

5. Add the cooled yuca to a large bowl and pour the escabeche mixture over it. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.  

Feel free to adjust the ingredients to your taste! Enjoy your dish!