Escabeche (Homemade Spicy Mexican Pickled Vegetables)
Escabeche (Spicy Mexican Pickled Vegetables) is a classic condiment served at most Mexican restaurants that can easily be made right at home. This refrigerator pickle recipe is not only foolproof and easy, it comes together in under 15 minutes. Enjoy these spicy pickled vegetables with tacos, rice dishes, and eggs.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup White vinegar
- 1 cup Water
- 1 tbsp Kosher salt or sea salt
- 2 tsp Sugar
- 1 lb Jalapenos (- Cut into rings)
- 1-2 Carrots (- Cut into julienne strips or small rings)
- 1 Onion (- Cut into strips)
- 2 Garlic cloves
- 1 Bay leaf
- ½ tsp Black peppercorns
- ½ tsp Coriander seeds
Instructions
- 1
Make the pickling solution. In a glass measuring cup, combine the vinegar, water, salt and sugar. Wisk well to combine.
- 2
Prepare the vegetable mixture. In a bowl, combine the sliced jalapenos, carrots and onions evenly.
- 3
Prepare the jar. To your jar, add two garlic cloves, bay leaf, black peppercorns and coriander seeds. Pack with the vegetable mixture tightly. [Depending on the size of the jar you use, you may need more than one. Make sure to adjust the spices accordingly.]
- 4
Pour pickling liquid. Carefully pour the vinegar solution over the vegetable mixture, making sure to cover everything. Cover with a lid and pickle in the fridge for at least 48 hours before using.