Mexican quick pickles (escabeche)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
172 kcal
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Course
Condiments
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Cuisine
South American, Mexican
Mexican quick pickles (escabeche)
Description
This Mexican quick pickles recipe uses a simple brine of white vinegar, sugar, and salt combined with crushed garlic and julienned jalapeño pepper for heat. Thinly sliced carrots, fennel, and onion are immersed in the brine to produce pickled vegetables with a fresh crunch and a balanced sweet, sour, and mildly spicy profile.
The vegetables are sliced as thin as possible to accelerate the absorption of the brine, resulting in pickles that develop good flavor within an hour at room temperature, or deeper flavor if refrigerated for longer storage. The vegetables maintain a crisp texture despite soaking in the vinegar mixture.
These pickles can be eaten on their own or piled generously on tacos, salads, sandwiches, or veggie burgers to add brightness and acidity. Variations include adding cauliflower, red onions, or radishes; additional spices such as bay leaves, Mexican oregano, or fennel seeds can be included for complexity. They keep in the refrigerator for months when packed in brine.
Ingredients
- ⅔ cup sugar
- 1 teaspoon salt
- 1 cup white vinegar
- 2 cloves garlic crushed
- ½ large jalapeno pepper julienned and seeded
- 3 carrot sliced thinly or shredded
- 1 bulb fennel sliced thinly
- 1 onion sliced thinly
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).
Notes
- Slicing the vegetables very thin helps the pickling brine penetrate quickly for better flavor in less time.
- Jalapeños, serrano peppers, red pepper flakes, or cayenne may be used for different levels of spiciness.
- Additional vegetables such as cauliflower, red onions, or radishes can be added to the mix for traditional variation.
- Spices like bay leaves, Mexican oregano, or fennel seeds in the brine enhance flavor complexity.
- Consume as a topping on tacos, salads, or sandwiches for added acidity and crunch.
- Store pickles submerged in brine in the refrigerator to keep for several months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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