Spicy Escabeche (Mexican Pickled Vegetables)
Spicy escabeche, a delicious Mexican pickled vegetables recipe with carrots, jalapeno peppers, and onions is an easy and zesty condiment of quick pickled Mexican veggies.
Servings: 6 cups
Calories: 63kcal
Ingredients
- 5 medium carrots peeled and sliced thin
- 1 -2 medium jalapenos sliced thin, shake out the seeds to reduce the heat if desired
- 1 medium onion thinly sliced, see note 1
- 1 clove garlic minced or pressed
- ½ cup rice vinegar see note 2
- 3 tablespoons maple syrup
- ¼ teaspoon salt
- 1 tablespoon oregano see note 3
Instructions
- Place all the vegetables in a medium bowl.
- Combine the vinegar, maple syrup, and salt in a small bowl.
- Add the vinegar mix and oregano to the vegetables and mix everything thoroughly.
- Allow to pickle for at least one hour.
- Makes about 3 cups.
Notes
- White or yellow onions work best for this recipe. Pickled red onions taste great, but the color can bleed into the brine and other veggies.
- Rice or rice wine vinegar has a nice mellow flavor. Swap with white wine vinegar, champagne vinegar, or apple cider vinegar.
- This recipe uses regular oregano. Mexican has a different and stronger flavor, so use 2 teaspoons. You can also substitute with 2 tablespoons of fresh chopped oregano leaves.
- Nutritional information is based on 6 servings of ½ cup each.
- Store Mexican pickled vegetables in an airtight container or covered bowl for a week in the refrigerator.
Nutrition
Calories: 63kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 134mg | Potassium: 231mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8532IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg