Although Escabeche is a catchall term for a variety of pickled dishes, this version is specific to Mexican style Pickled Vegetables. This wonderful condiment is reminiscent of the pickled veggies you’ll likely find at a good taco stand. So, if you want to know how to make homemade Escabeche, I’ve got you covered!
What Is Escabeche?
Escabeche is a general term which extends to a variety of pickled dishes served in several different countries. Spain, Portugal, the Philippines, and Latin America all have their versions and methods. However, this recipe for Escabeche is a Mexican style pickled jalapeño and veggies version. In fact, Escabeche is quite popular in Mexico and is served as condiment frequently alongside tacos. Additionally, these Pickled Vegetables are often popular as a recipe for canning.
Why I Love Escabeche
My first experience with Escabeche was at little known taco stand in a little known part of town. I handed the vendor some money and received several pretty good looking street tacos in addition to a small cup filled with a vegetable medley. While the tacos had a short existence, the veggies were set to the side like junk mail. Hours later, with hunger upon me, this little cup of Escabeche started looking pretty good. The cup was small enough that I went bottoms up with it and found myself immediately a member of the Escabeche fan club. The veggies were still slightly firm, the vinegar flavor was present but not punchy, and the jalapenos and spices really turned things up a notch. If you haven’t tried Mexican Pickled Vegetables, get out there and make it happen.
- Jalapeno Pepper
- Olive oil
- Mexican oregano – If you don’t have Mexican oregano, you can use regular oregano.
How To Make Escabeche
- Sauté veggies. Add oil to a large Dutch oven and heat over medium high heat. Add in the garlic and onion and sauté for roughly 2 minutes. Add remaining veggies and sauté for an additional 2 minutes.
- Cook veggies in pickling solution. Add in vinegar, water, salt, sugar, Mexican oregano, and thyme. Let vegetables simmer for 2 minutes and then remove from heat to let cool.
- Strain pickling solution. Using a slotted spoon, scoop the veggies out of the Dutch oven and place them in mason jars. Strain the pickling solution through a mesh strainer into a separate bowl. Add pickling solution into the mason jars with veggies.
- Don’t overcook the veggies. Do not brown the vegetables when you sauté them.
- Remove seeds. Makes sure you remove most of the jalapeño seeds before cooking the jalapeños.
What Is Escabeche Used For?
Because Escabeche is a simple combination of veggies and spices, it can be included in a variety of dishes or used as a garnish. It can be added on top of tacos (like my Lentil Tacos) or used to flavor up a breakfast scramble. You can tuck them into burritos or toss them into your Chipotle Sofritas. Heck, you can even add them as a topping for my Healthy Vegan Nachos. Just think, they’re vegetables, use them accordingly. Or, just eat them. That’s what I did the first time I fell in love with this recipe.
While some recipes for Pickled Vegetables suggest refrigerating for up to a couple months, I’m going to be on the safe side and advise that you keep them in the fridge for no more than a week. There just vegetables, you can make more.
Mexican Condiments, Sides, and Snacks
- 1 Tablespoon olive oil
- 5 Garlic cloves, minced
- 1 White onion, sliced
- 2 Large carrots, sliced
- 4 Large jalapeno peppers, sliced
- 1 Cup 1-inch cauliflower florets
- 1/2 Cup water
- 1 Cup distilled white vinegar
- 1 Tablespoon sugar
- 1 Tablespoon salt
- 1/2 Teaspoon Mexican oregano
- 1/2 Teaspoon thyme
- Heat oil in a large Dutch oven over medium-high heat. Sauté garlic and onion for roughly 2 minutes. Add in carrots, jalapeno peppers, and cauliflower; sauté an additional 2 minutes.
- Add in vinegar, water, sugar, salt, oregano, and thyme. Simmer vegetables for about 2 minutes then remove from heat and let cool.
- Scoop vegetables out of Dutch oven using a slotted spoon. Place vegetables in a mason jar. Use a mesh strainer to strain pickling solution into the mason jar.
- Let veggies cool to room temperature, seal mason jar lid, and refrigerate for an hour prior to serving.
Amount Per Serving: Calories: 457Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 6501mgCarbohydrates: 63gFiber: 20gSugar: 35gProtein: 14g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/