Escabeche – Mexican Pickled Vegetables

Escabeche - Mexican Pickled Vegetables

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  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large carrots, cut on the diagonal, about 1/4″
  • 3 large jalapeños, cut off the small end of the jalapeno, then prick several times with tip of a knife
  • 1/2 white onion, sliced in half lengthwise (pole to pole so you have two quarters of the onion) then across in 1/4″ slices
  • 1/2 bell pepper, sliced then cut into pieces about 1 1/2″ long
  • 3 cloves garlic, peeled and halved lengthwise if large
  • 8 black peppercorns
  • 1/2 teaspoon marjoram or 1/2 teaspoon Mexican oregano


In a non-reactive pan, add vinegar, water, sugar, and salt. Bring to a boil, stirring once or twice until sugar and salt are dissolved. Add carrots (or any crisp hard, vegetables), jalapenos, and onion and as soon as they reach a boil, turn down to a simmer and simmer for about 15 minutes until tender but still crisp.

Add in the bell pepper or any other softer vegetables after the carrots have been simmering for about 10 minutes.

In the meantime, place the garlic, peppercorns, and herb of choice in a very clean jar. When the vegetables have been cooked to the desired doneness, transfer to the jar and cover with the brine. If more brine is needed, add a little vinegar and water in equal amounts to the hot pan and heat to a boil. Add to the jar with the rest of the ingredients.

Allow to cool completely and store in the refrigerator. May be eaten after two to three hours but are at their best when allowed to pickle for at least a day.
Note: many vegetables pickle well in this brine. Simply cook the harder, crisper ones for the longer amount of time and the softer, more tender vegetables for the shorter amount.

Keywords: Appetizer, Bell Peppers, Carrots, Cauliflower, Condiments, Hot Peppers, Jalapeno, Mexican or Southwestern, pickled jalapeno, pickles, Vinegar

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