• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegetables

    Escabeche - Mexican Pickled Vegetables

    Published: Aug 23, 2022 · Modified: Jan 9, 2024 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    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.

    Bowl of Escabeche with a towel beside and a pair of tongs

    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.

    Carrots, jalapenos, cauliflower, garlic, and bay leaves

    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.

    Vegetables all layered into a large jar

    What is in the brining solution for Escabeche - Mexican Pickled Vegetables?

    The brining solution is very simple ... just apple cider vinegar, water, sugar, sea salt, and peppercorns.

    Vinegar, water, sugar, salt, and peppercorns

    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.

    Hot brine ready to pour over the vegetables

    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.

    Bowl full of escabeche - Mexican pickled vegetables

    Recipe

    Bowl of Escabeche with a towel beside and a pair of tongs

    Escabeche - Mexican Pickled Vegetables

    Tammy Circeo
    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 and run Mexican restaurants and especially at food trucks. Escabeche is a welcome acidic complement to Mexican dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Condiments
    Cuisine Mexican
    Servings 2 quarts

    Ingredients
      

    • 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

    Instructions
     

    • 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!
    Keyword escabeche, pickled, pickled vegetables
    Yum

    More Recipes for vegetables

    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli
    • A vintage platter filled with Oven Roasted Okra Pods
      Oven Roasted Okra Pods
    • Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside
      Balsamic Roasted Onions
    • two mushroom tartines on a small cutting board with a glass of white wine
      Mushroom Tartines with Goat Cheese

    About Tammy Circeo

    Reader Interactions

    Comments

    1. Stuart McDonald

      October 11, 2024 at 9:01 am

      5 stars
      Very nice...I added coriander seeds as well. You might try Tu'Ka Spiced Vinegar as a substitute for the apple cider vinegar.

      Reply
      • Tammy Circeo

        October 13, 2024 at 12:07 pm

        Tu'Ka Spiced Vinegar is a new one to me. I"ll have to look it up! Thanks for the suggestion.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo
    Food Advertisements by

    Popular Recipes

    • Chicken with Tomato Tarragon Sauce in a braising pan.
      Chicken with Tomato Tarragon Sauce
    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella
    • Serve Saltimbocca alla Romana on a beautiful platter with fried sage leaves to garnish
      Saltimbocca alla Romana
    • Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside
      Parmesan Crusted Chicken with Caesar Salad
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo