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    Home » Recipes » Pickles & Fermentation

    Escabeche (Mexican Pickled Vegetable Recipe)

    Published: Aug 3, 2021 · Modified: Feb 16, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    Pickled vegetable escabeche is mouth-wateringly addictive.

    These ultra flavorful Mexican pickled vegetables make the perfect appetizer or side dish whenever you're serving up Mexican food. I don't know about you, but my mouth is already watering.

    pickled spicy vegetables escabeche

    Depending on where you live, you might see vegetable escabeche in different ways. In SoCal, you can find this spicy side made with mostly carrots with some jalapeños and onions. NorCal escabeche is mainly made with pickled jalapeños and a few carrots and onions.

    This escabeche recipe makes a large batch of mixed pickled vegetables. 

    You can use a variety of vegetables when making escabeche. The foundation comes from onions, jalapeños, and spices. The rest is up to you.

    I'll give you a few of my favorite versions, and you can also check out my Spicy Carrots and Jalapeños, made with the Lacto fermentation method.

    What you need to make escabeche

    You can change the types of vegetables that you want to pickle. This recipe starts with approximately 8 to 10 cups of raw vegetables.

    The basic escabeche sauce is made by pickling jalapeños, garlic, onions, vegetables, and spices; marjoram, oregano, thyme, and bay leaves in vinegar.

    I make this all the time using only the carrots, which might be my favorite way to make this recipe. But I also love the mushrooms and the pickled cauliflower. So yummy! All of the remaining vegetables can be your choice.

    ingredients for spicy pickled vegetables (escabeche)
    • Oil for sautéing the vegetables. You can use light olive oil or vegetable oil.
    • White vinegar
    • Water
    • Spices; marjoram, thyme, oregano, and bay leaves.
    • Garlic. 5 to 6 garlic cloves, sliced.
    • Jalapeños. 7 to 8 large jalapeño peppers, halved or quartered. To reduce the amount of spiciness, remove the seeds and the membranes. (8 ounces)
    • Onions. I like to use pearl onions in this recipe. You'll need 25 to 30 pearl onions. Or one whole white onion halved and sliced. (12 ounces)
    • Carrots. 3 to 4 large carrots, peeled and sliced. (12 ounces)
    • Cauliflower. About one-half of a head of cauliflower. (8 ounces)
    • Mushrooms. Small button mushrooms or baby Bellas. (8 ounces)
    • Zucchini. 3 to 4 small zucchini or other summer squash. (12 ounces)

    How to Make Pickled Vegetables

    You'll need a half-pound of jalapeños and then 3 to 3 ¼ pounds of other vegetables. The combination that I have here is just one version of escabeche. Swap out any of the veggies to create a combo that you like.

    You can use the same process for making Mexican pickled vegetables to make taqueria-style spicy pickled carrots and jalapeños.

    steps for making spicy Mexican pickled vegetables
    1. In a large skillet or dutch oven, heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
    2. Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
    3. Add the herbs and the salt and pepper. Stir well.
    4. Add the vinegar and the water. Bring the mixture to a boil. Lower to. Simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
    5. Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
    6. Allow the vegetables to marinate for at least 12 hours before serving.
    spicy pickled vegetables

    How to store escabeche

    Escabeche will keep for several months in the fridge. I usually store mine in Weck jars or Mason jars.

    You can also can escabeche if you want to store it for longer.

    Recipe Variations

    The spices, vinegar, and water will be the same as listed in the recipe. The ratio of vegetables will change for each version. Check out the Easy Taqueria Carrots and Jalapeño recipe.

    Taqueria Carrots and Jalapeños

    • 3 pounds of carrots
    • 1 white onion
    • 5 to 6 cloves of garlic
    • 7 to 8 jalapeños

    Pickled Jalapeños

    • 2 pounds of jalapeños
    • 1 white onion
    • 5 to 6 cloves of garlic

    FAQs and Expert Tips

    What is escabeche?

    : fish or chicken fried in oil then marinated in a spicy sauce and served cold

    Which vinegar is best for pickling vegetables?

    Distilled white vinegar is best for pickling vegetables. White vinegar has a neutral flavor and allows the taste of the spices to come through in your pickles.

    You can also experiment with other light kinds of vinegar, such as champagne vinegar.

    What are Mexican pickled carrots called?

    Mexican pickled carrots are a version of escabeche. Zanahorias en escabeche is the name for pickled carrots.

    Is escabeche like ceviche?

    Escabeche is made by frying fish or vegetables in oil and then poaching it in vinegar-based brine. Ceviche is the method of cooking seafood in citrus juice.

    Both citrus juice and vinegar are very acidic, usually between 2 and 3 on the ph scale. Bacterial growth is retarded at a ph of 4. Pickling has long been used as a preservation method for meats and vegetables.

    Escabeche in a dutch oven

    What To Serve With Escabeche

    Escabeche is traditionally served as an accompaniment to Mexican food. Serve it with all of your favorite Mexican Recipes.

    I especially love it with tacos. Make sure to try one of my many taco fillings; shredded beef tacos, chipotle chicken taco meat, ground beef taco meat, and of course, fish tacos.

    • Mexican Street Corn - Grilled & Addictive
    • Pineapple Salsa Recipe
    • Carne Asada Tacos
    • Creamy Shrimp Enchiladas
    • Corn Salsa Recipe
    • Carnitas Recipe

    More Pickled Vegetable Recipes

    Both of these pickled vegetable recipes are fermented using a classic Lacto fermentation method. This fermentation method is super easy and gives all of the healthy bacteria you're looking for in traditional sauerkraut and other fermented vegetables.

    • Spicy Carrots and Jalapeños
    • Spicy Jalapeño Sauerkraut

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    mixed vegetable escabeche recipe
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    Escabeche (Mexican Pickled Vegetables)

    Laura Reigel
    Escabeche is a technique that traditionally involves pickling fried fish in a spicy marinade and serving it cold. However, the vegetable escabeche recipe is a delicious way to enjoy the flavorful escabeche marinade on crunchy pickled vegetables.
    PRINT PIN SAVE SAVED
    Course Appetizer, Side Dish
    Cuisine Mexican
    Servings 6
    Calories 122 kcal

    Equipment

    • dutch oven
    • mason jars

    Ingredients
      

    • ½ cup oil
    • 5 cloves garlic
    • 4 carrots sliced
    • 8 jalapeño peppers cut in half, membranes and seeds removed
    • 30 pearl onions
    • 3 small zucchini sliced
    • 8 ounces small mushrooms
    • 1 sprig marjarom
    • 5 bay leaves
    • 2 teaspoons sea salt
    • ¼ teaspoon black pepper
    • 2 teaspoons dried oregano
    • 2 cups white vinegar
    • ¾ cups water
    Prevent your screen from going dark

    Instructions
     

    • In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
    • Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
    • Add the herbs and the salt and pepper. Stir well.
    • Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
    • Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
    • Allow the vegetables to marinate for at least 12 hours before serving.

    Laura's Tips + Notes

    Recipe Variations
    The spices, vinegar, and water will be the same as listed in the recipe. The ratio of vegetables will change for each version. 
    Taqueria Carrots and Jalapeños
    • 3 pounds of carrots
    • 1 white onion
    • 5 to 6 cloves of garlic
    • 7 to 8 jalapeños
    Pickled Jalapeños
    • 2 pounds of jalapeños
    • 1 white onion
    • 5 to 6 cloves of garlic

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 122kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 820mgFiber: 6gSugar: 11gCalcium: 84mgIron: 1mg
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Pickles & Fermented Recipes

    • Cucumber Kimchi Pickles
    • Marinated Mushrooms
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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Lisa Hatfield

      January 08, 2022 at 11:15 am

      5 stars
      I just made this recipe, so easy and tasty. One of my favorite guilt-free snacks.

      Reply
      • Laura Reigel

        January 10, 2022 at 1:22 pm

        Thank you for leaving a review. I have a batch of these in the fridge at all times!!

        Reply

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