Escabeche (Homemade Spicy Mexican Pickled Vegetables)
Escabeche (Homemade Spicy Mexican Pickled Vegetables) is a vibrant and zesty condiment that transforms any meal into a culinary delight. This quick and easy recipe allows you to whip up a batch in just 15 minutes, making it perfect for busy weeknights or spontaneous gatherings. The bright colors and tangy flavors of pickled jalapeos, carrots, and onions add a refreshing crunch to tacos, rice dishes, or even breakfast eggs. Best of all, once made, escabeche keeps well in the fridge for weeks, ensuring that you always have this delicious accompaniment on hand to elevate your everyday meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: About 4 servings ( cup each) 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Ingredients
Scale
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp sugar
- 1 lb jalapeos (sliced into rings)
- 1–2 carrots (julienne or cut into rings)
- 1 onion (cut into strips)
- 2 garlic cloves
- 1 bay leaf
- tsp black peppercorns
- tsp coriander seeds
Instructions
- In a glass measuring cup, combine vinegar, water, salt, and sugar. Whisk until dissolved.
- In a mixing bowl, combine sliced jalapeos, carrots, and onions evenly.
- Add garlic cloves, bay leaf, black peppercorns, and coriander seeds to a jar. Pack the vegetable mixture tightly into the jar.
- Pour the pickling liquid over the vegetables until fully submerged. Seal with a lid and refrigerate for at least 48 hours before enjoying.
Nutrition
- Serving Size: cup (60g)
- Calories: 25
- Sugar: 2g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg