Traditional Mexican Pickled Veggies (Escabeche)
A bold and tangy mix of Mexican pickled veggies made with carrots, jalapeños, cauliflower, and onions simmered in a spiced vinegar brine. This traditional escabeche recipe is quick, crunchy, and perfect as a topping for tacos, grilled meats, or served as a zesty side dish. Easy to make and packed with flavor!
Ingredients
- 3 large carrots sliced into thick coins
- 1 small head of cauliflower broken into florets
- 1 white onion thinly sliced
- 4 jalapeños or serrano peppers halved
- 4 garlic cloves smashed
- 1.5 cups white vinegar
- 1.5 cups water
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 1 teaspoon whole black peppercorns
- 1 teaspoon sea salt or to taste
- ½ teaspoon sugar Optional
Instructions
- Heat oil in a large skillet over medium heat. Add carrots and cook for about 4–5 minutes until slightly softened.
- Add cauliflower and onions to the pan. Stir and cook for another 3 minutes.
- Toss in jalapeños and garlic. Cook everything for 2 more minutes.
- Pour in vinegar and water. Stir to combine.
- Add bay leaves, oregano, peppercorns, salt, and sugar (if using). Let simmer uncovered for 8–10 minutes.
- Once veggies are tender-crisp, remove from heat and let the mixture cool completely.
- Transfer to clean jars and refrigerate. For best flavor, let them chill overnight.
Notes
– Escabeche keeps for about 2 weeks in the fridge.
– For less spice, substitute bell peppers for jalapeños.
– Serve with tacos, grilled meats, sandwiches, or eat straight from the jar.