Escabeche (Mexican Pickled Vegetables)

Prep: 15 mins

Cook: 3 mins

Chilling Time: 3 hrs

Total: 3 hrs 18 mins

Servings: 12 servings

Yield: 3 1/2 cups

Carrots, cauliflower, peppers and vinegar are the foundation of this condiment and spicy accompaniment to a plethora of Mexican dishes, known as escabeche. 

Where Does Escabeche Come From?

According to the LA Times, escabeche, a word with Persian origins, is rooted in a dish brought over by the Moorish people to Spain called ‘sikbaj’ which translates to vinegar stew. The Atlantic writes that sikbaj, “[was] a way of conserving meat in vinegar, rumored to date all the way back to the kitchens of the Sasanian Empire.” Sikbaj is also considered to be the ancestor to ceviche, which is fish cured in a different acid, but with a similar intention and structure. 

What Ingredients Are In Escabeche?

This escabeche is made using the elemental vegetables: carrots, cauliflower, serrano, white onion, and garlic. I cut white vinegar with apple cider for balance, and add Sichuan pepper for a floral pepperiness. Cinnamon lends a touch of warm spice, while the fresh herbs expel their fragrant nature to the pickles. 

Make Your Own Variation on Escabeche

This is one of my favorite recipes to play around with because its structure is set so firmly that every element can stand to have a little tweak. Use yellow or purple cauliflower or romanesco for its beautiful geometric shape. Use halved baby carrots, or rounds of rainbow carrots for color. For a more subtle allium try shallot or leek. 

Play with the herbs, always leaning into what's in season, or choice of peppers. Even the vinegar can be modified: use pineapple or cherry vinegar. But always keep the bay leaves, for this element keeps the vegetables crispy and provides its essential peppery-mint flavor that is the flavorful backdrop of so many delicious Mexican dishes.

How To Serve Escabeche

Enjoy escabeche with tacos, in quesadillas, on tetelas and tlacoyos, in burritos, with rice and beans, and just about anywhere a dish might call for an element of heat and acid to make it really sing. 

Tips for Making Escabeche

• Use a glass container—Use a resealable airtight glass receptacle to avoid unwanted chemical reactions with other materials.
• Make sure your herbs are fresh—Use fresh herbs for a sharper flavor.
• Get your veggies ready for their brine bath—Prep the vegetables first and place in the container prior to warming up the liquid.

«I enjoyed this Mexican-style escabeche. The process was fast and easy. It was tangy with the perfect balance of spices, sweetness, acidity, and heat. You could easily tone the heat down with only 1 serrano or 2 milder chili peppers. It’ll be excellent on tacos.» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

• 2 medium carrots, sliced into 1/4- to 1/8-inch-thick rounds

• 1 heaping cup bite-sized cauliflower florets

• 1/2 small to medium white onion, thinly sliced

• 2 medium garlic cloves, crushed

• 2 medium to large serrano peppers

• 1 to 2 dried bay leaves

• 1 sprig fresh rosemary

• 3 sprigs fresh thyme

• 1-inch cinnamon stick

• 1 cup water

• 1/2 cup white vinegar

• 1/2 cup apple cider vinegar

• 3 tablespoons raw cane sugar

• 1 teaspoon Sichuan or red peppercorns

• 1 teaspoon fine sea salt

Steps to Make It

1. Gather the ingredients.

   

2. Place 2 medium carrots, sliced into 1/4- to 1/8-inch-thick rounds, 1 heaping cup bite-sized cauliflower florets, 1/2 small to medium white onion, thinly sliced, and 2 medium garlic cloves, crushed into an airtight jar or glass receptacle.

   

3. Cut 2 medium to large serrano peppers lengthwise in half, or into thin rounds to use in meals more easily, and add them to the jar. Layer rounds of serranos on top, however slip long cuts of pepper into the side of the jar with the pulp and seeds facing outward. 

   

4. Slip 1 to 2 dried bay leaves, 1 sprig fresh rosemary, 3 sprigs fresh thyme, and 1-inch cinnamon stick into the jar in the same fashion, against the glass.

   

5. In a small pot combine 1 cup water, 1/2 cup white vinegar, 1/2 cup cider vinegar, 3 tablespoons raw cane sugar, 1 teaspoon whole Sichuan or red peppercorns, and 1 teaspoon fine sea salt. 

   

6. Bring the liquid to a boil, and quickly add to the jar to cover the vegetables completely. 

   

7. Seal the jar while still hot, and allow it to sit on the counter until it cools down to room temperature. Place it in the fridge and let it chill for at least 3 hours, and it's ready for use.

   

How To Store

Refrigerated, the escabeche will last for a couple of months. 

Feeling Adventurous? Try This:

• Use other varieties of cauliflower—Use yellow or purple cauliflower or romanesco for its beautiful geometric shape. 
• Try different carrots—Use halved baby carrots, or rounds of rainbow carrots for color. 
• Swap in another allium—For a more subtle allium try shallot or leek instead of onion. 
• Explore other herbs—Play with the choice of herbs, always leaning into what's in season.
• Serrano substitutes—Use different peppers, like habanero or jalapeño. 
• Add more veggies—Add sliced radishes or mushrooms if desired.
• Make it pretty and pink—Add a tablespoon of dried hibiscus to the brine for a deep pink color and some tartness. 
• Experiment with acidity—The vinegar can be modified, use pineapple or cherry vinegar for a fun variation.

Nutrition Facts
Servings: 12
Amount per serving
Calories	13
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 53mg	2%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 0g
Vitamin C 6mg	28%
Calcium 9mg	1%
Iron 0mg	1%
Potassium 56mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.