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close up of jar of Mexican pickled vegetables in a jar.
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5 from 2 votes

Escabeche Vegetables (Mexican Pickled Vegetables)

Escabeche vegetables (Mexican pickled vegetables) are tangy, crunchy pickles that can be enjoyed on their own as a side dish, or used to flavor to tacos, burritos, and other Mexican dishes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizers, Condiments, Salads, Side Dishes
Cuisine: Mexican
Servings: 32 oz jar
Calories: 12kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • ½ head cabbage shredded fine or chopped coarse
  • 2 large carrots sliced diagonally, or into slivers
  • 2 medium jalapenos sliced or halved
  • 1 large onion red, sliced
  • ½ teaspoon cumin seeds, whole
  • ½ teaspoon coriander seeds, whole
  • 1½ cup vinegar white distilled
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 cloves garlic fresh, slivered
US Customary - Metric

Instructions

  • Cut the vegetables coarse or fine, there's no right or wrong way, just your preference. If you like less heat, discard the seeds and membranes from the jalapenos.
    ½ head cabbage, 2 large carrots, 2 medium jalapenos, 1 large onion
  • Toss the vegetables to mix them so they are evenly distributed.
  • Fill the jars with the chopped vegetables to 1" below the rim, packing them down as you go.
  • Heat your sauce pan on medium high, with no oil. Dry fry the whole cumin seeds and coriander seeds for a minute or two.
    ½ teaspoon cumin, ½ teaspoon coriander
  • Add the vinegar, water, salt, sugar, and garlic to the sauce pan and bring to a boil.
    1½ cup vinegar, ½ cup water, 1 teaspoon salt, 1 tablespoon sugar, 3 cloves garlic
  • Simmer the brine on low for 5 minutes so that the garlic slivers are cooked completely.
  • Place the sealing lids and screw on rims (or sealing clips) on the jars while hot. As they cool, the jars will create a vacuum.
  • When the Mexican pickled vegetables are cooled, store in the refrigerator. Wait until chilled before serving.

Notes

  • Make a spicier escabeche, by adding more jalapeño peppers.
  • For a sweeter escabeche, add a little more sugar.
  • You can also add other vegetables to this Mexican pickled vegetable recipe, such as zucchini squash, or red bell peppers.
  • Vegetable escabeche will keep in the refrigerator for up to 2 weeks.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 79mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 0.1mg