Servings: 8 Servings
Escabeche
Escabeche is a bright, tangy pickled vegetable mix—jalapeños, carrots, onions, and garlic simmered in a vinegar brine with oregano and bay leaves. It adds a zesty, slightly spicy kick to tacos, sandwiches, grilled meats, or simply as a snack from the jar. Easy to make and refrigerated for up to a month, escabeche deepens in flavor after a few days.
Total: 20 minutes
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Equipment
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Chef’s Knife
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Cutting Board
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Skillet or Stock Pot
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Mixing Bowl
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Mason Jars with Lids
Ingredients
- 2 tbsp high-heat oil
- 4–5 jalapeños, halved, seeds optional
- 1 large carrot, thinly sliced
- 2 garlic cloves, peeled and smashed
- 1/2 large white onion, sliced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp salt
- 1 tsp dried oregano
- 2 bay leaves
Instructions
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Heat the oil in a skillet or stock pot over medium heat.
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Add the jalapeños, carrots, garlic, and onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
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Pour in the vinegar and water, then stir in the salt, oregano, and bay leaves.
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Bring the mixture to a gentle simmer and cook 8–12 minutes, until the vegetables are tender but still retain some bite.
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Remove from heat and carefully transfer the vegetables and brine to a heat-safe mason jar or airtight container.
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Allow to cool to room temperature for at least one hour.
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Seal the jar and refrigerate. Escabeche keeps up to one month and often tastes better after a few days as the flavors meld.
Notes
- For milder heat, use fewer jalapeños or remove their seeds.
- Add cauliflower or green beans for additional texture and variety.
- Flavors improve after a couple of days in the fridge.
- Serve as a topping for tacos, tortas, sandwiches, or grilled meats.
- Store in a clean, airtight jar to maintain freshness.
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