The art of making escabeche

Key points

• Escabeche is a cooking method that uses vinegar to preserve food at home. The acidity changes the texture of ingredients, extends how long they keep, and boosts their flavour.
• It can be used with sardines, chicken, rabbit, pork and eggplant. The method has three types, depending on whether the liquid and main ingredient are cooked and combined hot or cold.
• Cold-combined versions keep for up to 15 days, warm-combined for eight days, and those cooked together for one or two days.