Vegetable Escabeche Recipe: Mexican Pickled Vegetables (Easy & Authentic)

This Vegetable Escabeche is a zesty, crunchy, and vibrant blend of Mexican pickled vegetables—an iconic side dish found in taquerias across Latin America. It’s made with a vinegar mixture infused with spices, tangy apple cider vinegar, and fiery jalapeño peppers, all poured over crisp carrots, onions, and optional add-ins like cauliflower florets or serrano peppers.

Whether you’re looking to recreate flavors from your favorite Mexican restaurant or just want a quick pickle recipe of Mexican origin, this homemade escabeche is easy, flexible, and absolutely packed with bold tangy flavors.

Vegetable Escabeche Recipe – Mexican Pickled Vegetables You’ll Love

I absolutely love this vegetable escabeche recipe. It’s one of those dishes I always keep in my fridge—tangy, spicy, a little sweet, and endlessly versatile. Whether I’m adding a spoonful to a rice bowl, layering it into a veggie wrap, or topping off tacos at a weekend gathering, these Mexican pickled vegetables never fail to liven up the plate.

I first tried Mexican escabeche at a small local taqueria, and I was instantly hooked. The spicy carrots, pickled jalapeño peppers, and red onions soaked in that bold vinegar mixture had the perfect balance of crunch and flavor. I knew I had to recreate it at home. Since then, it’s become one of my favorite ways to add a pop of flavor and a bit of heat to so many of my go-to vegetarian meals.

This recipe is perfect for anyone who enjoys spicy food, is into fridge pickles, or wants to try a quick pickle recipe of Mexican inspiration. I especially love making it for friends when they come over—it’s always a hit on a vegetarian charcuterie board, next to grilled veggies, or spooned over grain bowls. And honestly, I’ve caught myself snacking on it straight from the jar more than once!

What I love most is how customizable it is. Some weeks I’ll toss in cauliflower florets, green beans, or bell peppers depending on what I have on hand. Other times I spice things up with serrano chiles or tone it down a bit if I’m serving guests who prefer something milder. Whether it’s a simple taco Tuesday dinner or a festive vegetarian spread, this homemade escabeche always earns compliments.

If you’re looking for a fun, vibrant, and easy recipe to elevate your Mexican dishes or add some zing to your weeknight meals, I really hope you give this vegetable escabeche a try. It just might become your new fridge staple too.

Why You’ll Love This Vegetable Escabeche

• Fiery taste of escabeche: Bold and briny with the perfect balance of spice, sour, and subtle sweetness.
• Versatile Mexican condiment: Use it as a topping, side dish, or spicy condiment for tacos, sandwiches, or salads.
• Quick and easy recipe: Simple to make with pantry staples and ready in under 30 minutes.
• Perfect for fridge pickles: Keeps well in mason jars or quart jars—great for weekly meal prep.

What Is Escabeche?

The Spanish word “escabeche” refers to a vinegar stew or pickling method used to preserve vegetables or proteins in a tangy, seasoned pickling liquid. Though rooted in Spanish cuisine and adopted across Filipino cuisines and Latin America, Mexican escabeche is known for its spicy, zesty profile using jalapeños, garlic cloves, and cumin seeds.

In Mexico, you’ll often find vegetable escabeche served as a side dish at local taquerias, offering a cool, crunchy contrast to rich or spicy food.

Key Ingredients for Mexican Pickled Vegetables

Here’s what you need to make vegetable escabeche that rivals your favorite Mexican food:

Core Vegetables:

• Carrots (crunchy and sweet—makes perfect spicy carrots)
• Red onion (or swap with white onion or yellow onion for traditional flavor)
• Large jalapeño, sliced into rings (remove seeds for milder heat)
• Fennel bulb (optional for anise-like depth)
• Optional: Cauliflower florets, green beans, radishes, bell peppers, zucchini

Spices & Flavor:

• Cumin seeds or ground cumin (earthy, smoky)
• Coriander seeds or ground (citrusy warmth)
• Mexican oregano or regular oregano
• Bay leaf (or bay leaves) for subtle herbal aroma
• Optional: Garlic cloves, serrano chiles, fresh herbs

Pickling Brine:

• Apple cider vinegar (or substitute white vinegar, white wine vinegar, or rice vinegar)
• Water
• Sugar (balances heat and acidity)
• Salt (use kosher salt or teaspoons sea salt)

How to Make Vegetable Escabeche (Step-by-Step)

Yield: Fills two pint jars or one quart jar

Prep Time: 10 min | Cook Time: 5 min | Ready In: 30 min

Ingredients:

• 1 bulb fennel, thinly sliced (optional)
• 1 small red onion, thinly sliced
• 2 medium carrots, thinly sliced
• 1 large jalapeño, thinly sliced
• 1/2 tsp ground coriander or 3/4 tsp coriander seeds
• 1/4 tsp ground cumin or 1/2 tsp cumin seeds
• 1½ cups apple cider vinegar
• ¾ cup water
• 2 tsp sugar
• ½ tsp kosher salt

How to make Mexican pickled vegetables step-by-step Instructions:

1. Slice vegetables and pack them into clean mason jars or large containers.
2. Toast whole spices (if using) in a deep pot over medium-low heat until fragrant (1–2 mins).
3. Add vinegar mixture: Pour in vinegar, water, sugar, and salt. Stir in ground spices (if using). Bring to a rolling boil.
4. Pour hot mixture over veggies. Let sit uncovered at room temperature to cool slightly.
5. Seal the jars and refrigerate for at least 30 minutes (ideally overnight).

Pro Tips & Variations

Crispy veggies: Slice thicker for more crunch. Avoid overcooking in the brine.

Make it spicier: Add more jalapeños, use serrano peppers, or leave seeds in.

Sweeter twist: Add more sugar or toss in sweet bell peppers.

Spice layer: Add garlic powder or garlic cloves and a bay leaf for deeper flavor.

Add color: Use purple cauliflower or multi-colored bell peppers.

This is a great way to reduce food waste and preserve enough vegetables for future meals.

How to Serve Escabeche (Vegetarian Ideas)

Use your Mexican pickled veggies in different ways:

• Over tacos, burritos, and quesadillas
• In rice bowls or grain salads
• Tucked into wraps or veggie burgers
• On charcuterie boards with cheeses and olives
• Alongside grilled vegetables or pasta salads
• As a crunchy snack straight from the jar!

Storage Tips: Refrigerator Pickles

• Store in the fridge in airtight mason jars
• Ensure veggies are fully submerged in the pickling solution
• Wait 24 hours before eating for best flavor
• Consume within 2–3 weeks
• If you see signs of spoilage (mold, smell), discard

This is a refrigerator pickles recipe and not suitable for canning unless following a tested method with verified acidity.

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FAQ: Mexican Pickled Vegetables

📌 Save the Recipe Card

Here’s your printable vegetable escabeche recipe card—perfect for keeping track during cooking or adding to your favorite way to meal prep.