Quick-Pickled Escabeche

[El Rápido Delicioso Remix]

Traditional Mexican pickled vegetables that belong on every table. Sweet carrots, sharp onions, and spicy jalapeños in a tangy vinegar brine. Simple, traditional, and ready in 20 minutes – just like abuela made it.

remixology.com/recipe/quick-pickled-escabeche/

Makes

3 cups

Total Time

20 min (10 min prep)

Ingredients

Vegetables:
4 large carrots, sliced into coins (300g)
1 large white onion, sliced into half-moons (200g)
4-6 jalapeño peppers, sliced into rings (60g)
4 cloves garlic, smashed

Pickling Brine:
1 cup (240ml) white vinegar
1/2 cup (120ml) water
2 tbsp (30ml) extra virgin olive oil
1 tbsp (15g) sea salt
1 tsp (4g) dried Mexican oregano
1/2 tsp (1g) black peppercorns
2 bay leaves

Steps

Prep:

Slice carrots into 1/4-inch coins, onion into half-moon slices, and jalapeños into rings. Smash garlic cloves with flat side of knife. Pack vegetables into clean glass jar or bowl.

Boil:

In medium saucepan, combine vinegar, water, olive oil, salt, oregano, peppercorns, and bay leaves. Bring to rolling boil over high heat, stirring to dissolve salt completely.

Pour:

Immediately pour boiling brine over prepared vegetables, ensuring all pieces are completely submerged. Use spoon to press vegetables down if needed.

Cool:

Let escabeche cool to room temperature uncovered, about 45 minutes. Cover and refrigerate at least 1 hour before serving for best flavor development.

Serve:

Serve chilled or at room temperature with slotted spoon. Store covered in refrigerator up to 4 weeks – vegetables will continue to develop flavor over time.

Make it Good For The Gut (Optional)

Replace white vinegar with raw apple cider vinegar with the mother for natural probiotics and digestive enzymes. Add 1 tablespoon raw honey to the brine for prebiotic fiber that feeds beneficial gut bacteria. Include 1 inch fresh ginger root, sliced for digestive support and anti-inflammatory properties. Let vegetables ferment at room temperature for 2-3 hours before refrigerating to encourage beneficial bacteria development. Add 2 tablespoons whey from grass-fed yogurt as a natural fermentation starter.

Remix Options

Heat Levels: Use serranos instead of jalapeños for more heat, or poblanos for mild version – remove seeds from any pepper to reduce spice. Traditional Touch: Add 1/4 cup chopped fresh cilantro stems to brine for authentic Mexican flavor. Cauliflower Addition: Include 1 cup cauliflower florets for traditional Mexican restaurant style. Sweet Version: Add 1 tablespoon piloncillo or brown sugar for slightly sweet escabeche popular in some regions. Herb Variations: Use fresh thyme or marjoram instead of oregano, or add fresh epazote if available. Quick Method: Pour boiling brine over vegetables for immediate serving – ready in 30 minutes. Storage Upgrade: Use glass mason jars with tight-fitting lids for longer storage and easy portioning.

Good To Know

Cutting Consistency: Slice carrots into 1/4-inch coins for even pickling – thicker pieces take longer to absorb flavors while thinner pieces become too soft. Mexican Tradition: Every Mexican household has their own escabeche recipe passed down through generations – this version balances traditional flavors with food safety. Serving Ritual: Always serve with slotted spoon to drain excess brine, and provide small bowls so each person can portion their preferred amount. Storage Wisdom: Keeps 3-4 weeks refrigerated in glass containers – flavors develop and mellow over first week. Perfect Pairings: Essential with tacos, tortas, carnitas, or any grilled meat – the acidity cuts through rich foods perfectly. Make-Ahead Strategy: Prepare vegetables morning of serving day, add hot brine 2-3 hours before meal for optimal texture and flavor. Temperature Tip: Serve at room temperature or slightly chilled – too cold mutes the flavors, too warm makes vegetables mushy.