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Not every Mexican restaurant serves Escabeche - Mexican Pickled Vegetables - with their dinners, but when I find one that does, I'm very happy. I've mostly found them served at small, family owned Mexican restaurants and especially at food trucks. Escabeche is a welcome acidic complement to Mexican dishes.
What vegetables are included in Escabeche - Mexican Pickled Vegetables?
Escabeche usually has cauliflower, carrots, jalapenos, garlic, and often radishes. However, the peel of the radishes will turn the brine pink which means that the cauliflower will turn pink. If you're OK with that, go ahead and use them. I love pickled radishes, but I don't like how the escabeche looks when I include them so I leave them out. It's your choice!
If you choose to include them, reduce the amount of carrots by half and substitute the rest with radishes.
You can make as little or as much as you like. This recipe makes two to three quarts so I generally use a half gallon jar and layer the vegetables into it.
What is in the brining solution for Escabeche - Mexican Pickled Vegetables?
Bring the brining solution to a boil and after the sugar and salt have dissolved, pour it over the vegetables in the jar. Leave it to cool for about an hour before sealing and refrigerating. You can eat it right away, but the flavors intensify over time so it's a good idea to wait at least a day.
How to serve Escabeche - Mexican Pickled Vegetables
Just put them in a lovely bowl and serve them alongside some tacos, some enchiladas, or carnitas. Or maybe Chile Colorado or Chile Rellenos. Truth is, you can serve Escabeche with just about anything. Even scrambled eggs, if you ask me.
Other recipes you might like:
Escabeche - Mexican Pickled Vegetables
- 1½ cups carrot slices
- 1 small cauliflower head cut into florets (about 2½ cups)
- 2 jalapenos sliced
- 6 cloves garlic left whole
- 3 bay leaves
- 1½ teaspoons black peppercorns
- 1½ Tablespoon organic cane sugar
- 2 teaspoons sea salt
- 1½ cups apple cider vinegar
- 3 cups water
- Layer the vegetables into one ½-gallon jar or two quart jars. Add the bay leaves and peppercorns, dividing them if you are using two quart jars.
- In a pot, combine the sugar, salt, vinegar, and water. Bring to a boil and continue cooking until the sugar and salt are dissolved.
- Pour the brining mixture over the vegetables until they are covered. Allow to cool for about an hour before sealing and refrigerating.
- Escabeche is ready to enjoy as soon as it cools, but the flavors intensify over time so making it at least a day ahead isn't a bad idea!