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Mexican Pickled Vegetables

Make restaurant-style Mexican Pickled Vegetables at home with this quick and easy recipe! Combine carrots and onions with as many jalapenos as you'd like to make it spicy! These pickled vegetables, known as escabeche in Spanish, are delicious as a side dish, served with all of your favorite Mexican recipes.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 5 cups
Calories: 59 kcal
Course: Side Dish , Appetizer
Cuisine: Mexican

Ingredients

  • ½ pound carrots peeled and sliced into ¼ inch slices
  • ½ pound Red Onions thinly sliced
  • 2 jalapeños thinly sliced
  • 1 ½ cups white vinegar
  • 1 ½ cups water
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 5 cloves garlic crushed - or 1 teaspoon garlic powder

Instructions

    Cup of Yum
  1. Slice the carrots, onions and jalapenos.
  2. Add the onions and jalapenos to a large mason jar. Set the carrots aside.
  3. In a large saucepan on the stove, add the white vinegar, water, sea salt, cumin, oregano and crushed garlic. Turn the heat up to high and bring the mixture to a boil.
  4. Once the mixture is boiling, whisk it together and simmer for 2-3 minutes.
  5. Add the carrots to the mixture and cook for 4 minutes.
  6. Remove the pan from the heat and pour the hot vinegar mixture with the carrots, into the mason jar with the onions and jalapenos.
  7. Tighten the lid on the mason jar and shake to combine all of the ingredients.
  8. Let the vegetables pickle in the vinegar mixture at room temperature for 20-30 minutes.
  9. Serve immediately, or place in the refrigerator for up to 2 weeks.

Notes

  • To fit all of the vegetables in one jar, I recommend these 50 ounce jars as shown in this post. But you can also divide the vegetables and pickling liquid between two, or more, smaller jars.
  • The pickled vegetables can be stored in an airtight container in the refrigerator for up to 3 weeks. Do not drain the liquid from the vegetables anytime during this 3 weeks. The pickling liquid is what preserves the vegetables and keeps them from spoiling.
  • This recipe is dairy free and gluten free. It’s perfect for a vegetarian or vegan diet.
  • To make the vegetables spicy, add two more sliced jalapenos to the vegetable mix. Jalapenos will vary in spice. If you really want to spice things up, also add a sliced serrano pepper to the mix.
  • To make the vegetables mild, omit the jalapenos or reduce the recipe down to one jalapeno.
  • Other vegetables can be added to the mix, like cauliflower florets or sliced radishes. Just make sure to keep the same ratio of vegetables to pickling liquid. For example, if you want to add cauliflower and radishes, add 1/4 pound of each and reduce the amount of carrots and red onions to 1/4 pound each.

Nutrition Information

Calories 59kcal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Sodium 505mg (21%) Potassium 251mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 7651mg (153%) Vitamin C 14mg (16%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 5cups

Amount Per Serving

Calories 59

% Daily Value*

Calories 59kcal 3%
Carbohydrates 10g 3%
Protein 1g 2%
Sodium 505mg 21%
Potassium 251mg 5%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 7651mg 153%
Vitamin C 14mg 16%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.