Mexican pickled vegetables: best vegetable Escabeche recipe
This Mexican pickled vegetables recipe, also known as Escabeche, is a vibrant and tangy mix of crunchy carrots, onions, jalapeños, and more, all soaked in a flavorful brine. Perfect as a zesty topping for tacos, sandwiches, or salads, these pickled veggies add a fresh, authentic Mexican touch to any dish. Plus, they’re quick to make and keep well in the fridge, making them a go-to for meal prep!
Equipment
- 1 Chef’s knife
- Cutting Board
- Vegetable slicer optional
- 1 Small Pot
- 16oz Mason Jar
Ingredients
Vegetable escabeche recipe ingredients:
- 1 bulb fennel - thinly sliced (optional ingredient) (~130-150g)
- 1 small red onion - thinly sliced (~70-80g)
- 2 medium carrots - thinly sliced (~150g)
- 1 large jalapeño - sliced into thin rings (~25g)
- 1/2 teaspoon ground coriander - or 3/4 teaspoon coriander seeds (~1g ground, or ~1.5g seeds)
- 1/4 heaping teaspoon ground cumin - or 1/2 teaspoon cumin seeds (~0.6g ground, or ~1g seeds)
- 1 1/2 cups apple cider vinegar - 360ml
- 3/4 cup water - 180ml
- 2 teaspoons sugar ~8g
- 1/2 teaspoon salt ~3g
Instructions
How to make Mexican pickled vegetables
- Prepare the Vegetables: Thinly slice the onion, carrots, and fennel so the brine can quickly penetrate. Place them into one or two pint-sized mason jars, adjusting the vegetable amounts as desired.
- Toast the Spices (if using whole seeds): In a small pot over medium heat, toast the coriander and cumin seeds for about 2 minutes until fragrant. If using ground spices, skip this step.
- Make the Brine: Add the vinegar, water, sugar, and salt to the pot. If using ground coriander and cumin, stir them into the liquid now. Bring the mixture to a boil.
- Pickle the Vegetables: Once the brine is boiling, remove it from the heat and carefully pour it over the sliced vegetables in the jars. Let the jars cool, then refrigerate for at least 30 minutes before serving.
Notes
- Whole seeds are ideal for pickling but ground spices work well too—they'll just make the brine a bit cloudy.
- Add extra veggies like cauliflower, red onions, or radishes for a traditional Mexican touch.
- Spice it up with jalapeños, serrano peppers, red pepper flakes, or cayenne for heat.
- You can also experiment by adding bay leaves, Mexican oregano, or fennel seeds to the brine.
- These pickled veggies are great on tacos, sandwiches, salads, or even on a veggie burger!