Cooked - Escabeche Recipe (mexican Pickled Vegetables)

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asunnysideupday

Escabeche Recipe (mexican Pickled Vegetables)

12.0

12-16 jalapeño peppers (about 8 ounces) or 20-30 serranos (seed for less heat - jalapeños are milder, serranos are hotter)

2 medium carrots (sliced ¼-inch thick)

1 small white onion (sliced)

5-6 garlic cloves (lightly crushed)

1-2 cups small cauliflower florets (optional)

2 tablespoons neutral oil (or olive oil, optional, if sautéing)

2 cups distilled white vinegar (5% acidity - or use apple cider vinegar)

1½ cups water

1 tablespoon kosher or pickling salt (about 18 g)

1-2 teaspoons sugar (optional, to balance the sharpness)

2 bay leaves

10-12 whole black peppercorns

½ teaspoon Mexican oregano (or regular oregano)

Pinch dried thyme (optional)

Sauté (optional but flavorful). Heat the oil in a large pot over medium heat (if using). Add carrots and cook 2-3 minutes. Stir in onion, garlic, jalapeños, and cauliflower if using. Cook another 2 minutes, stirring a bit, until fragrant.
Pour in vinegar and water. Stir in salt, sugar, bay leaves, peppercorns, oregano, and thyme. Bring to a simmer, then reduce heat and cook 8-10 minutes, until carrots are crisp-tender and jalapeños turn a duller green.
Pack the vegetables into clean jars. Ladle hot brine over the top, making sure everything is submerged. Cool to room temp, seal, and refrigerate. For best flavor, let sit 24 hours before eating.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇲🇽Mexican

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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