Escabeche Recipe (Mexican Pickled Vegetables)
Make authentic Mexican escabeche at home! Pickled jalapenos, carrots, and onions in a zesty vinegar brine. Easy, flavorful, and perfect for tacos and more.
Servings: 12 half cups
Calories: 47kcal
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
Note: For a quicker version, you can skip the sauté. Simply pack the raw vegetables directly into jars, boil the brine with the spices, then pour it over the vegetables. This gives a sharper, fresher flavor and slightly crisper veggies compared to the rounder, mellow flavor of the sautéed version.
Yield: 1-2 quarts (about 4-8 cups, depending on whether you include cauliflower).
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 594mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1853IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 0.2mg