Escabeche (Homemade Spicy Mexican Pickled Vegetables)

Mason jar full of Mexican pickled vegetables.

5 from 3 votes

Escabeche (Homemade Spicy Mexican Pickled Vegetables)

Escabeche (Spicy Mexican Pickled Vegetables) is a classic condiment served at most Mexican restaurants that can easily be made right at home. This refrigerator pickle recipe is not only foolproof and easy, it comes together in under 15 minutes. Enjoy these spicy pickled vegetables with tacos, rice dishes, and eggs.

Prep Time15

Total Time15

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

Pickling Jar(s)

Ingredients

Pickling Solution

1 cup White vinegar
1 cup Water
1 tbsp Kosher salt or sea salt
2 tsp Sugar

Vegetables

1 lb Jalapenos - Cut into rings
1-2 Carrots - Cut into julienne strips or small rings
1 Onion - Cut into strips

Spices and Flavorings

2 Garlic cloves
1 Bay leaf
½ tsp Black peppercorns
½ tsp Coriander seeds

Instructions

Make the pickling solution. In a glass measuring cup, combine the vinegar, water, salt and sugar. Wisk well to combine.
Prepare the vegetable mixture. In a bowl, combine the sliced jalapenos, carrots and onions evenly.
Prepare the jar. To your jar, add two garlic cloves, bay leaf, black peppercorns and coriander seeds. Pack with the vegetable mixture tightly. [Depending on the size of the jar you use, you may need more than one. Make sure to adjust the spices accordingly.]
Pour pickling liquid. Carefully pour the vinegar solution over the vegetable mixture, making sure to cover everything. Cover with a lid and pickle in the fridge for at least 48 hours before using.

Notes

Refer to the post above for step-by-step recipe photos.

Depending on how tightly you pack your jars and the size of your carrots and onions, you may end up with more veggies than you can fit into a single jar. You can use multiple jars for this recipe. What is important in refrigerator pickle recipes is the water/vinegar/salt/sugar ratio. You can use less/more veggies in a jar, just make sure your pickling liquid is prepared with the right ratios.

Important ingredient notes:

Jalapenos: This recipe uses jalapenos but you can also use Serrano peppers, they will be equally authentic.
Onions: Onions are also classic. Use red onions or white onions. I like to cut mine into thin wedges (with the grain, from top to bottom) and separate them into pieces. This holds up better that way after pickling, whereas if you cut them in rings (against the grain) they could fall apart.
Vinegar: Distilled white vinegar is my go-to here and for many of my pickling recipes. Feel free to use a mixture of vinegars (apple cider vinegar, white wine vinegar, rice vinegar). Avoid dark vinegar like red wine.
Spices: I like to use a combination of bay leaves, black peppercorns and whole coriander seeds.
Salt: I recommend using pickling, kosher or sea salt. Don’t use standard table salt as it has added iodine.

Other additions: Mexican oregano, chili flakes, green beans or even cauliflower florets.

Try some of my other pickling recipes: pickled cherry tomatoes, pickled green tomatoes, pickled cauliflower, Giardiniera (pickled Italian vegetables) and pickled turnips.

Nutrition