Escabeche: Mexican Pickled Vegetables Recipe

Bring restaurant-quality Mexican pickled vegetables to your kitchen with this quick, easy escabeche recipe. Crisp carrots and sweet red onions meet tangy vinegar and spicy jalapeños for a vibrant, flavorful condiment that pairs perfectly with tacos, tostadas, and more.

One of the best parts of a Mexican salsa bar is the jar of pickled vegetables—bright, tangy, and a little spicy. These quick pickles, called escabeche in Spanish, are simple to make at home and keep in the refrigerator for easy snacking. This version balances vinegar acidity with cumin and oregano for a flavorful finish.

I’ve made quick pickled onions and other refrigerator pickles for years and after a visit to a taco shop in San Diego I set out to recreate their escabeche. After testing proportions and technique, this recipe yields crisp-tender carrots, punchy red onions, and jalapeños that develop a fantastic tang after a short pickling time.

The jarred vegetables will develop more flavor if refrigerated for a few hours, and they keep well in the fridge for about 2–3 weeks when stored in the pickling liquid. They make an excellent topping or side for any Mexican-inspired meal and are also delicious straight from the jar as a snack.

Ingredients

• Carrots – peel and slice into roughly 1/4-inch rounds for quick, crisp cooking.
• Red onion – thinly sliced. Red onion gives a subtle pink tint to the brine; yellow or white onion will also work.
• Jalapeños – thinly sliced. Use at least two for moderate heat; add more if you prefer extra spice.
• White vinegar – provides a clean, bright acidity. Use equal parts vinegar and water.
• Water – mixed with vinegar to form the pickling liquid.
• Fine sea salt – or fine kosher salt; it dissolves easily in the brine.
• Ground cumin and dried oregano – add warm, savory notes typical of Mexican escabeche.
• Garlic – crushed or thinly sliced cloves to taste; you can substitute 1 teaspoon garlic powder if needed.

Instructions

This method gives bright, crunchy pickled vegetables in under an hour. For best texture, parboil the carrots briefly in the hot brine so they stay tender-crisp after pickling.

1. Slice the vegetables. Peel and slice the carrots into 1/4-inch rounds. Thinly slice the red onions and jalapeños. Crush or slice the garlic cloves.
2. Make the pickling liquid. In a medium saucepan combine equal parts white vinegar and water. Add the salt, ground cumin, dried oregano, and crushed garlic. Bring to a boil over high heat, then reduce to a simmer for 2–3 minutes to meld the flavors.
3. Parboil the carrots. Add the sliced carrots to the simmering brine and cook for about 4 minutes—just long enough to soften slightly while remaining crisp. Remove the pan from the heat.
4. Jar the vegetables. Place the sliced onions and jalapeños in a large, heatproof jar or divide between smaller jars. Use a wide-mouth jar to make pouring easier.
5. Combine and seal. Carefully pour the hot pickling liquid and carrots into the jar so the vegetables are fully submerged. Tightly seal the jar, then shake gently to combine.
6. Pickle and store. Let the jar sit at room temperature for 20–30 minutes for a bright, quick pickle, or refrigerate for several hours for deeper flavor. Store in the refrigerator for 2–3 weeks; keep the vegetables submerged in the brine for safe storage.