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Escabeche Recipe (Mexican Pickled Vegetables)
Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.
Prep Time
5
minutes
mins
Passive Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Condiment
Cuisine:
Mexican
Keyword:
Game Day, Gluten Free, Vegan, Vegetarian
Servings:
2
cups
Calories:
104
kcal
Equipment
Small Pot
Knife
16 Ounce Mason Jar
Cutting board
Ingredients
1
small
red onion
sliced thin
2
medium
carrots
sliced thin
1
large
jalapeno
sliced into thin rings
1/2
teaspoon
ground coriander
(or 3/4 teaspoon coriander seeds)
1/4
heaping teaspoon
ground cumin
(or 1/2 teaspoon cumin seeds)
1 1/2
cups
apple cider vinegar
3/4
cup
water
2
teaspoons
sugar
1/2
teaspoon
salt
Instructions
Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
1 small red onion,
2 medium carrots,
1 large jalapeno
If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
1/2 teaspoon ground coriander,
1/4 heaping teaspoon ground cumin
Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
1/2 teaspoon ground coriander,
1 1/2 cups apple cider vinegar,
3/4 cup water,
2 teaspoons sugar,
1/2 teaspoon salt,
1/4 heaping teaspoon ground cumin
Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.
Notes
Coriander seeds
and
cumin seeds
are technically best for pickling, but
ground corinader
and
ground cumin
are more accessible, they just make a cloudy brine. So use whatever you like!
Using
mason jars
are a perfect way to store these vegetables!
Nutrition
Serving:
1
cup (1/2 recipe)
|
Calories:
104
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
640
mg
|
Potassium:
406
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
10266
IU
|
Vitamin C:
16
mg
|
Calcium:
45
mg
|
Iron:
1
mg