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.

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

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.

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.