Spicy Quick-Pickled Veggies
Learn how to make spicy quick-pickled vegetables (jalapeños en escabeche)! They are so easy to make. Pickled veggies are great on salads, sandwiches and other dishes. Recipe yields 1 quart pickles.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ medium cauliflower, florets cut into small, bite-sized pieces
- 2 medium carrots, cut on a sharp diagonal into ⅛” thin rounds
- 1 small white or yellow onion, sliced into very thin rounds
- 2 medium jalapeños, sliced into thin rounds
- 6 garlic cloves, quartered
- 1 cup plain white vinegar or apple cider vinegar
- 1 cup water
- 1 tablespoon salt
- 1 ½ tablespoons honey or maple syrup
- 1 bay leaf
- 1 teaspoon oregano (preferably Mexican oregano)
- Freshly ground black pepper
Instructions
- 1
Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
- 2
In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.
- 3
Let the pickles cool to room temperature (about 1 ½ hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.