Make authentic Mexican escabeche at home! Pickled jalapenos, carrots, and onions in a zesty vinegar brine. Easy, flavorful, and perfect for tacos and more.
If you’ve ever sat down at a Mexican taquería, you’ve probably seen a jar of escabeche, spicy pickled jalapeño peppers, carrots, onions, and garlic swimming in a tangy brine.
This is the Mexican version of escabeche, bold and addictive pickled veggies, not to be confused with Spanish, Filipino, or Caribbean escabeche, which are completely different dishes.
I fell in love with them back in my college days, and I've been making them at home ever since. One bite and you'll see why you must always have them on hand for tacos and burritos, tortas, grilled meats, and just about anything else for a nice pop of heat and tangy flavor.
Let me show you how to make escabeche at home, Mexican style.
Recipe Highlights
- Authentic Taquería Taste. Tangy and spicy just like you’d find at a Mexican taco stand or your favorite restaurant, only homemade.
- Quick & Easy to Make. They're ready in about 15 minutes of active time, plus a short rest in the fridge.
- Customizable Heat. Use jalapeños for medium heat, serranos for hotter, or milder peppers if you prefer. This recipe works with any, so make a superhot version!
- Super Versatile. Escabeche a wonder condiment, perfect with tacos, tortas, grilled meats, eggs, and so much more.
Escabeche Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Jalapenos, Carrots, and Onion. This is the classic Mexican combo. Also great with hotter serranos. White onion is traditional, but yellow works fine, or red onion for color and crunch factor.
- Fresh Garlic. Lightly crushed to boost the overall flavor. I love garlic.
- Cauliflower Florets (optional). For extra crunch. Radishes or jícama are also common additions.
- Neutral Oil (optional). For sautéing the veggies if you wish. Skip for the no-sauté version.
- FOR THE BRINE
- Vinegar and Water. Use distilled white vinegar for traditional flavor, or apple cider vinegar for a fruitier tang.
- Salt. Kosher or pickling salt are idea. Avoid table salt, which can cloud the brine.
- Sugar (optional). It helps to balance the sharpness from the vinegar and rounds out the flavor. Skip as desired.
- Spices. Bay leaves, black peppercorns, Mexican oregano, and thyme are the basics. Other traditional touches include whole cloves, allspice berries, or marjoram. Feel free to adjust to your personal tastes.
How to Make Escabeche - the Recipe Method
Prep the Veggies. Slice the jalapeno peppers, carrots, and onion. Crush the garlic. Cut the cauliflower into smaller pieces.
Cooking Variation. This is my preferred method for more developed flavor. Lightly sauté the veggies in a bit of oil for 2-3 minutes to soften and mellow the flavors. You can cook longer if you'd like.
Then, add the vinegar, water, salt, sugar, and spices to the pan and simmer the vegetables in the brine for 8-10 minutes.
Add to Jars. Pack the veggies into jars and pour the hot brine over the top. Make sure they’re submerged.
Chill & Rest. Cool to room temp, seal, and refrigerate. Let sit 24 hours for best flavor.
Uncooked Variation. Want fresher, crispy-crunchy vegetables? Skip the sauté step and just pack raw veggies into cleaned jars. Heat the brine, then pour it over them, like my Pickled Jalapenos Recipe or Pickled Chili Peppers Recipe.
Boom! Done! These are absolutely delicious and I can't get enough of them.
Mike's Recipe Tips & Notes
- Heat Factor. Want it milder? Swap half the jalapeños for bell peppers. Want it fiery? Use serranos or toss a habanero or two into the mix.
- Save the Brine. Don’t toss the leftover brine. Splash it into salad dressings, marinades, or my amazing Spicy Bloody Mary.
- Make It Ahead. Chop the veggies the night before and refrigerate, then pickle the next day for a faster prep.
- Double Batch. This recipe scales easily! Make extra jars because they disappear fast. They make great gifts!
- Memories! Try this version - Taqueria-Style Pickled Jalapenos and Carrots Recipe - the one I fell in love with at Burritoville way back in college.
Serving Ideas
There are so many ways to serve Mexican escabeche! Here are some ideas for you:
- Tacos & Burritos: The classic taquería pairing! Spoon escabeche right over tacos al pastor, carnitas, carne asada, or breakfast burritos for a flavor boost.
- Tortas & Sandwiches. Top Mexican tortas, pulled pork sandwiches, or even burgers for a spicy, tangy bite.
- Egg Dishes. So good with eggs! Serve on the side with scrambled eggs, huevos rancheros, or chorizo con huevos to start the morning with a blast.
- Grilled Meats. Escabeche is perfect with grilled chicken, pork chops, steak, or even barbecue.
- Snacking. Don’t underestimate eating it right out of the jar with a cold beer. Crunchy, tangy, and addictive!
- Flavor Booster. Dice the pickled veggies and stir into classic guacamole, salsa, or potato salad for a flavor upgrade.
Escabeche FAQ
What is Mexican escabeche?
Mexican escabeche is a pickled vegetable mix made with jalapeños, carrots, onions, garlic, and sometimes cauliflower. It’s the spicy condiment you’ll often find served at taquerías.
Is escabeche always pickled vegetables?
Not always. In Mexico, escabeche usually means "pickled vegetables", but in other parts of the world it can refer to marinated meats or fish prepared in vinegar-based sauces.
What’s Filipino escabeche?
Filipino escabeche is a sweet-and-sour fish dish. The fish is typically fried, then topped with a sauce made from vinegar, sugar, bell peppers, and other vegetables.
Is Caribbean escabeche the same as Mexican escabeche?
In the Caribbean, escabeche typically refers to marinated fish or chicken flavored with vinegar, onions, and peppers. It’s usually served cold or at room temperature.
Got more questions? Comment below and I can update this list as needed.
Storage
Store escabeche in sealed glass jars or containers in the fridge. It will keep for 1-2 months, though the vegetables are best within the first few weeks.
The flavor deepens after the first day. By day 3-4, you’ll get the fullest balance of all the tangy, spicy, and aromatic notes.
Make sure the vegetables stay covered by the brine. If needed, top off with a splash of vinegar to keep them fully submerged.
I do not recommend freezing escabeche, as it will turn them mushy in texture.
Canning Note: This recipe is designed as a refrigerator pickle. If you’d like a shelf-stable version, follow a tested water-bath canning recipe with the proper vinegar ratio and process times. It is not recommended to can foods with oil in a water bath.
That's it, my friends. I hope you enjoy this recipe for escabeche. I'd love to hear how you'll be using yours. Drop me a line anytime!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
- Also, check out: The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Escabeche Recipe (Mexican Pickled Vegetables)
Ingredients
- 12-16 jalapeño peppers (about 8 ounces) or 20-30 serranos (seed for less heat - jalapeños are milder, serranos are hotter)
- 2 medium carrots sliced ¼-inch thick
- 1 small white onion sliced
- 5-6 garlic cloves lightly crushed
- 1-2 cups small cauliflower florets optional
- 2 tablespoons neutral oil or olive oil, optional, if sautéing
FOR THE BRINE
- 2 cups distilled white vinegar 5% acidity - or use apple cider vinegar
- 1½ cups water
- 1 tablespoon kosher or pickling salt about 18 g
- 1-2 teaspoons sugar optional, to balance the sharpness
- 2 bay leaves
- 10-12 whole black peppercorns
- ½ teaspoon Mexican oregano or regular oregano
- Pinch dried thyme optional
Instructions
- Sauté (optional but flavorful). Heat the oil in a large pot over medium heat (if using). Add carrots and cook 2-3 minutes. Stir in onion, garlic, jalapeños, and cauliflower if using. Cook another 2 minutes, stirring a bit, until fragrant.
- Pour in vinegar and water. Stir in salt, sugar, bay leaves, peppercorns, oregano, and thyme. Bring to a simmer, then reduce heat and cook 8-10 minutes, until carrots are crisp-tender and jalapeños turn a duller green.
- Pack the vegetables into clean jars. Ladle hot brine over the top, making sure everything is submerged. Cool to room temp, seal, and refrigerate. For best flavor, let sit 24 hours before eating.
Notes
Nutrition Information
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