Escabeche is a traditional Mexican pickle that adds bold, tangy flavor to countless meals.
It offers steady energy while remaining light but satisfying.
Crisp carrots provide natural sweetness while jalapeños bring a spicy kick.
Garlic, herbs, and vinegar create a vibrant brine that enhances every bite.
Perfect for tacos, burritos, sandwiches, burgers, or enjoying straight from the jar.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Easy Escabeche Pickled Carrots and Jalapeños
Make these easy Escabeche pickled carrots and jalapeños in 25 minutes using a simple vinegar brine. Perfect for tacos, sandwiches, burgers, and adding bold Mexican flavor to any meal.
Ingredients
Equipment
Large Deep Frying Pan
Mason Jars
Cooking Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the carrots and onion and cook for 3-4 minutes until slightly tender.
- Stir in the jalapeños and garlic and cook for 1 minute.
- Add the vinegar, water, salt, sugar, peppercorns, oregano, and bay leaves.
- Bring the mixture to a gentle boil.
- Reduce the heat and simmer for 5 minutes.
- Carefully transfer the vegetables and hot brine into a clean glass mason jar.
- Make sure the vegetables are completely covered by the brine.
- Allow the jar to cool to room temperature before sealing.
- Refrigerate for at least 24 hours before serving.
Nutrition
Notes
The flavor becomes even better after 2–3 days in the refrigerator.
Wear gloves when slicing jalapeños if you have sensitive skin.
Add cauliflower, radishes, or sliced bell peppers for a colorful variation.
Store refrigerated for up to 3 weeks.
Wear gloves when slicing jalapeños if you have sensitive skin.
Add cauliflower, radishes, or sliced bell peppers for a colorful variation.
Store refrigerated for up to 3 weeks.