Mexican Pickled Vegetables
These Mexican pickled vegetables aka Escabeche, are a delightful sweet, salty and tangy mix of veggies like carrots, jalapenos and radishes.
Ingredients
- 1 carrot
- 2 jalapenos
- 1 red onion
- 1 radish
- 2-3 garlic
- 8-12 black peppercorns
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 lime juiced
- 1 bay leaf
- 1 teaspoon oregano
Instructions
- Start by slicing all your veggies.
- In a pot, combine the vinegar, sugar, garlic, whole spices, oregano, lime juice and some water and bring to a boil.
- Add carrots to the slightly hot mixture and let cool.
- Pack all the veggies in a mason jar or a glass jar.
- Pour the pickling mixture over the vegetables and refrigerate for 24 hours or more before serving.
Notes
Experiment with other veggies like cauliflower, jicama and other peppers like serrano peppers if you want to make the Escabeche super spicy.
Regardless of how many vegetables you’re using, make sure you cut the vegetables such that they’re roughly the same size.
To make slicing the veggies easier, you can use a mandolin slicer.
Remember to use enough of the pickling liquid to cover all the veggies.
If you suspect you don’t have enough liquid, use a mix of vinegar and water to make the brine.
These Mexican pickled vegetables can stay fresh there for up to 2 months. You can also choose to use both sugar and salt in the pickling liquid if you want to preserve the veggies for longer.
Nutrition
Calories: 32kcalCarbohydrates: 6gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 294IUVitamin C: 11mgCalcium: 20mgIron: 0.4mg
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