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spicy Escabeche: Mexican pickled vegetables

spicy Escabeche, Mexican pickled carrots, onions and jalapenos in black bowl

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4 from 1 review

Exhilarate your favorite dishes with the gusto of spicy Escabeche, quick Mexican pickled vegetables with jalapenos, carrots, onions, and oregano.


  • 5 carrots peeled and sliced thin
  • 1 -2 jalapenos, sliced thin (the amount depends on the level of heat you want).
  • 1 medium onion, thinly sliced
  • 1 Tbsp. dried oregano (use 1 1/2 fresh minced)
  • 1 clove garlic, minced
  • 1/2 cup rice vinegar
  • 3 Tbsp. agave syrup or other liquid sweeteners
  • 1/4 tsp sea salt


  1. Place all the vegetables and the oregano in a medium bowl.
  2. In a small bowl, combine the vinegar, agave syrup, and sea salt.
  3. Add the vinegar to the vegetable and mix everything thoroughly.
  4. Allow to pickle for at least one hour.
  5. Serve this spicy condiment with Mexican cuisine and store it in a sealed container in the refrigerator for up to one week.


  • If you want to create a milder version, consider replacing the jalapeno with red or green pepper. You can also substitute the jalapeno for a red chili depending on what you have available.
  • This recipe calls for rice vinegar, but you can use any light vinegar such as white wine vinegar, champagne vinegar. White balsamic will yield a sweet pickle with less of a sour taste.
  • Use white or yellow onions for this recipe. The color of red onions will take over the entire dish.