Escabeche Recipe (Mexican Pickled Vegetables)
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Chili Pepper Madness · by Mike Hultquist★ 4.8 (5)

Escabeche Recipe (Mexican Pickled Vegetables)

NUTRITION · PER SERVING30M COOK
CAL 2%·PRO 1%
CARBS 3G33% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 2G69% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Authentic Mexican pickled vegetables in a zesty vinegar brine with jalapeños, carrots, onions, and cauliflower. A tangy condiment perfect for tacos and other Mexican dishes.

condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 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)
  • 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)
PREP
15M
SODIUM
604MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.