Get ready to transform your ordinary meals into a flavor explosion with this authentic Mexican Escabeche! Imagine crisp, vibrant vegetables swimming in a zesty, spicy pickling liquid that will make your taste buds dance with excitement. This easy-to-make condiment is not just a side dish—it's a culinary adventure that brings the bold, bright flavors of Mexico straight to your table. Whether you're a spice lover, a pickle enthusiast, or just someone looking to add some zing to your meals, this Escabeche recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups carrots, sliced
- 1 cup cauliflower florets
- 1 cup jalapeños, sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup olive oil
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 teaspoon oregano
Instructions
- Wash and prepare all vegetables: slice carrots into thin diagonal pieces, cut cauliflower into small florets, and thinly slice jalapeños (use gloves to protect hands from pepper oils).
- In a large saucepan, combine white vinegar, water, olive oil, sugar, salt, minced garlic, and dried oregano. Whisk ingredients together until sugar and salt are completely dissolved.
- Bring the pickling liquid to a gentle boil over medium-high heat, stirring occasionally to ensure sugar and salt are fully incorporated.
- Add prepared carrots and cauliflower to the boiling liquid. Reduce heat and simmer for 5-7 minutes until vegetables are slightly tender but still crisp.
- Add sliced jalapeños and cook for an additional 2-3 minutes to infuse heat and flavor.
- Remove pan from heat and allow vegetables to cool in the pickling liquid for 15-20 minutes, which helps them absorb the flavors.
- Using a slotted spoon, transfer pickled vegetables to clean, sterilized glass jars.
- Pour remaining pickling liquid over vegetables, ensuring they are completely covered.
- Seal jars and refrigerate for at least 24 hours before serving to allow flavors to develop fully.
- Escabeche can be stored in the refrigerator for up to 2 weeks. Serve cold as a condiment or side dish.
Tips
- Wear disposable gloves when handling jalapeños to prevent skin irritation from pepper oils.
- For the crispiest vegetables, don't overcook them—aim for a slight tenderness that maintains some crunch.
- Use fresh, high-quality ingredients to ensure the best flavor profile.
- Sterilize your glass jars thoroughly to prevent bacterial growth and extend the shelf life of your Escabeche.
- Let the pickled vegetables sit in the refrigerator for at least 24 hours before serving to allow the flavors to fully develop and meld together.
- Experiment with additional spices like cumin or bay leaves for a personalized touch.
- For a milder version, remove the jalapeño seeds before slicing.
- These pickled vegetables make an excellent topping for tacos, sandwiches, and salads.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
