Mexican quick pickles (escabeche)

Name: Mexican quick pickles (escabeche)
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: ⅔ cup sugar; 1 teaspoon salt; 1 cup white vinegar; 2 cloves garlic; ½ large Jalapeno pepper; 3 carrots; 1 bulb fennel; 1 onion

User Reviews

5.0

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
172 kcal
Course
Condiments
Cuisine
South American, Mexican

Mexican quick pickles (escabeche)

Ethan Patterson

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Discover the fiery taste of escabeche - a quick pickle recipe of Mexican pickled vegetables like jalapenos, carrots and fennel, the perfect taco topping. This Mexican recipe is vegan and gluten free! It is a slightly spicy, flavorful and most importantly, easy quick pickle recipe that will pairs well with Mexican food like tacos.

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Ingredients

Servings

⅔ cup sugar
1 teaspoon salt
1 cup white vinegar
2 cloves garlic crushed
½ large Jalapeno pepper julienned and seeded
3 carrots sliced thinly or shredded
1 bulb fennel sliced thinly
1 onion sliced thinly

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Instructions

Slice onion, carrots, and fennel into thin slices - as thin as you can, so that the brine has a greater effect more quickly.
Prepare the brine by dissolving the salt and sugar in the vinegar.
Add the jalapeno or serrano pepper slices into the brine along with the crushed garlic. Stir.
Add the sliced vegetables to the brine.
Cover with plastic wrap and let sit at room temp for at least 1 hour, and longer if possible. If keeping the pickles in the fridge for continuous use, pack them into a jar and cover with brine. They will keep for months, if you can wait that long (ours were almost gone in less than a week of constant snacking).

Equipments used:

Notes

These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, and a cinch to make.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, and a cinch to make.
For hot peppers, use jalapeños, serrano peppers, red pepper flakes or cayenne pepper.
You can add cauliflower, red onions and radishes for more traditional Mexican pickled vegetables options.
You can add more spices to the brine, like bay leaves, Mexican oregano, and fennel seeds.
Eat them as they are, or generously pile them on tacos, salads and sandwiches. They love a nice vinaigrette, or a good veggie burger.
Eat them as they are, or generously pile them on tacos, salads and sandwiches. They love a nice vinaigrette, or a good veggie burger.

Nutrition Information

Show Details

Serving 4tablespoons Calories 172kcal (9%) Carbohydrates 41g (14%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.04g Sodium 615mg (26%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 136IU (3%) Vitamin C 12mg (13%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 172 kcal

% Daily Value*

Serving	4tablespoons
Calories	172kcal	9%
Carbohydrates	41g	14%
Protein	1g	2%
Fat	0.3g	0%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.04g	0%
Sodium	615mg	26%
Potassium	296mg	6%
Fiber	2g	8%
Sugar	37g	74%
Vitamin A	136IU	3%
Vitamin C	12mg	13%
Calcium	43mg	4%
Iron	1mg	6%