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5.0 from 129 votes

Mexican quick pickles (escabeche)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Slice onion, carrots, and fennel into thin slices - as thin as you can, so that the brine has a greater effect more quickly.
  2. Prepare the brine by dissolving the salt and sugar in the vinegar.
  3. Add the jalapeno or serrano pepper slices into the brine along with the crushed garlic. Stir.
  4. Add the sliced vegetables to the brine.
  5. 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

  • 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

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

% 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.