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    Home » Recipes » Jams, pickles & preserves

    Published: Nov 12, 2014 · This post may contain affiliate links.

    Mexican pickled vegetables (Escabeche)

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    Discover the fiery taste of escabeche - a quick pickle recipe of Mexican pickled vegetables like jalapenos, carrots and fennel, the perfect taco topping. This Mexican recipe is vegan and gluten free!

    Quick-pickled fall vegetables

    It is a slightly spicy, flavorful and most importantly, easy quick pickle recipe that will pairs well with Mexican food like tacos. In fact, you probably know this recipe from your favorite Mexican restaurant!

    To make this escabeche recipe, we make a simple vinegar mixture that we then bring to a boil, and pour on top of thinly sliced vegetables. We cover them with a lid, let them brine for an hour (or more, if you can wait that long!), and then your fridge pickles are ready to consume!

    This easy quick pickled mixed vegetables recipe is more of a blueprint than a recipe you must follow to the letter. That means that you can follow my general principles for making the brine, and then use any vegetables or spices you like or have on hand.

    I learned the recipe for escabeche, a Mexican quick pickled mixed vegetables, from Dahlia Snaiderman, a fellow Montreal cook of Mexican Jewish descent. Dahlia's Mexican family recipe for pickles became one of my favorite quick pickle recipes, one I make over and over again! To find out how I learned this recipe from Dahlia, head on to the Inspiration section below.

    Make these easy Mexican pickles now, and liven up your Mexican recipes in minutes with this easy Mexican condiment.

    What is Mexican escabeche?

    Quick-pickled fall vegetables

    Mexican Escabeche is a traditional type of pickle that originates from Mexico but has found love in kitchens across the globe.

    The base of escabeche is a marinade or condiment, made by blending vinegar, salt, sugar, and a variety of aromatic herbs and spices, often including bay leaves, cloves, thyme, and oregano. 

    The process of making escabeche involves quick-pickling vegetables, particularly carrots, jalapenos, and onions, although there are many variations that incorporate other vegetables as well.

    The zest and crunch of the quick-pickled veggies paired with the tangy, acidic, sometimes spice-laden brine forms a delightful counterpart to rich meals.

    Escabeche can also be used in preserving meats, poultry, or fish, adding a distinct flavor. It is also served as a side or garnish, particularly with Mexican dishes.

    The taste and technique of making Mexican Escabeche make it more than just pickles; it is a beautiful amalgamation of flavors and textures that liven up any dish. 

    What you need to make these Mexican quick pickled mixed vegetables

    Quick-pickled fall vegetables
    • Sugar: Used to add sweetness to the dish. Can be substituted with honey, maple syrup, or agave nectar.
    • Salt: Used to enhance the flavors of the dish. Can be substituted with sea salt or kosher salt.
    • White vinegar: Used to add acidity to the dish. Can be substituted with apple cider vinegar or lemon juice.
    • Garlic: Used to add flavor to the dish. Can be substituted with garlic powder or minced garlic.
    • Jalapeño: Used to add heat to the dish. Can be substituted with or serrano pepper, red pepper flakes or cayenne pepper.
    • Carrots, cut into thin slices or shredded: Used to add texture and sweetness to the dish. Can be substituted with parsnips or sweet potatoes.
    • Fennel: Used to add a licorice-like flavor to the dish. Can be substituted with celery or leeks.
    • Onion, cut into thin half-moon slices: Used to add sweetness and depth of flavor to the dish. Can be substituted with shallots or scallions. 

    EQUIPMENT

    • Chef's Knife - I use my Global knife for everything. It's amazing, but to really make quick work of these pickles, I recommend you use a vegetable slicer (mandoline).
    • Vegetable slicer optional - My favorite vegetable slice is by the Japanese brand Benriner. It never rusts, stays super sharp and is really easy to store.
    • Wide-mouth Mason jars
    • Mixing bowls
    • Fermentation crock optional

    Vegetable Slicer

    My favorite vegetable slicer (also called a mandoline) is by Japanese brand Benriner. It never rusts or dulls, has many parts and is super easy to store safely.

    Buy Now
    Quick-pickled fall vegetables

    How to make Mexican escabeche

    Slicing the Vegetables:

    Quick-pickled fall vegetables
    Quick-pickled fall vegetables

    To begin, slice the onion, carrots, and fennel into thin slices. Aim for thin slices to allow the brine to have a greater and quicker effect on the vegetables. The thinner the slices, the more the brine can penetrate and infuse them with its flavors.

    Preparing the Brine:

    Quick-pickled jalapeno peppers

    In a bowl, create a flavorful brine by dissolving the salt and sugar in the vinegar. Stir well until the salt and sugar are completely dissolved, ensuring a balanced and tangy brine.

    Adding Flavor to the Brine:

    To enhance the brine, add slices of jalapeños or serrano pepper. These spicy additions will give your pickles a delightful kick. Additionally, crush the garlic cloves and mix them into the brine. Stir the mixture to combine the flavors, infusing the brine with the aromatic essence of garlic.

    Combining Vegetables with the Brine:

    Quick-pickled fall vegetables

    Now it's time to combine the sliced vegetables with the pickling liquid. Place the vegetables into the brine, ensuring they are fully submerged and coated in the flavorful mixture. This will allow the brine to penetrate the vegetables and initiate the pickling process, preserving their fresh taste and crisp texture.

    Allowing for Marination:

    Quick-pickled fall vegetables

    Cover the bowl with plastic wrap to create a seal. Let the vegetables sit at room temperature for at least 1 hour, allowing the flavors to develop and mingle. For even more enhanced flavors, consider letting them marinate longer if possible.

    Pack quick pickled vegetables in a jar and refrigerate for up to 6 months.

    Storage

    Quick-pickled fall vegetables

    If you plan to store the pickles for continuous use, pack them into a mason jar and cover them with the brine.  These homemade Mexican pickles can be kept in the refrigerator for months, ready to be enjoyed whenever you desire a tangy and crunchy snack.

    Note: Be warned, these quick pickled mixed vegetables are so delicious that they may not last long due to constant snacking!

    Quick-pickled fall vegetables

    Variations

    • More veggies - you can add cauliflower, red onions and radishes for more traditional Mexican pickled vegetables options.
    • Add more spices, like bay leaves, Mexican oregano, and fennel seeds.
    Quick-pickled fall vegetables

    Serving Suggestions

    Mexican escabeche is traditionally used as a topping on tacos. They will go with all Mexican dishes, like my favorite Mexican gluten free cornbread. 

    I love to use these quick pickles in salads.

    They also go very well with simply prepared fish, like my pan-fried sockeye salmon.

    Quick-pickled fall vegetables

    Inspiration for this recipe

    As her knife moved deftly, stabbing and slicing where no human hands have gone before, I held my breath in anticipation. Excitement tinged with fear reverberated through my body, and my hands even began to shake a little bit, distorting the image in the camera I was holding. I was scared for the others, and worried about what would happen to me next. I never knew how exhilarating making Mexican quick-pickled vegetables could be.

    Upon first blush, Dahlia looks like a typical North American girl. Though her hair was darker than normal for these Ango-German parts, falling in tight curls down her back, I admit I never thought twice about her heritage.  She was a fellow foodie and a writer, and that was reason enough for me to ask her to come over on a cloudy Saturday and cook from a basket of beautiful products from Montreal-based Lufa Farms.

    In the days following, Dahlia devised a game-plan and a recipe for our food basket. Young, organic fennel would join small local carrots and onions in a quick pickle.

    A plate of seared kale will welcome the pickles in a kale salad, and gladly soak up some cranberry vinaigrette.

    We would then sear sausages on a cast-iron grill pan and place them atop of steaming, freshly made polenta. A drizzle of buttery hot sauce will crown the dish. And though I would not get to enjoy the sausage, I knew that the rest of the dish would be entirely to my liking.

    As our cooking date crept closer, I grew more excited by the day.

    But nothing could have prepared me for the surprise of watching Dahlia handle herself in the kitchen. Not only was she confident and knowledgeable about food, but her motivation and energy made me dizzy.

    Yet the biggest joy was seeing her craft. She chopped one vegetable after another and reduced our prep ingredients pile to neatly stacked mounds. She made her favorite Mexican hot sauce in minutes, and it was both explosive and subtle at the same time. And through it all, her movements were graceful and precise, the easy dance of an experienced cook.

    There is a simple truth that all cooks know, but rarely share so as not to discourage those who are still in their early days of learning: one of the best things in life is sharing a kitchen with those who know what they're doing.

    And when I watched Dahlia move around my kitchen, making these quick pickled fall vegetables, I admit my heart did a little dance. This was culinary love at first sight.

    Then she started telling of her family’s history. Their harrowing escape from persecution in Russia to Mexico in the previous century. The strangeness of their new life in the hot, arid dessert where Judaism was nothing more than a passing rumor.

    Their fervent insistence on following the Jewish traditions and religious customs that have marked their lives in Europe, no matter how strange it made them seem to their neighbors. Their eventual immigration to Canada, and the fusion of Mexican and Jewish food and customs that their lives have now become.

    And as I looked at a photograph of the grandiose, sugar-coated challah Dahlia’s aunt still bakes in her Toronto kitchen, I realized that I had found a friend while making quick-pickled Mexican vegetables (escabeche).

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Quick-pickled fall vegetables

    FAQs

    What can I use these quick Mexican pickled vegetables for?

    These pickled fall vegetables are versatile and can be enjoyed in various ways. Eat them as they are, or use them to enhance the flavors of salads and sandwiches. They pair well with vinaigrettes and can add a punch of flavor to a veggie burger.

    Can I customize the spiciness level of these spicy pickled vegetables?

    Absolutely! The recipe suggests using jalapeño or serrano pepper slices for a mild to moderate level of spiciness. If you prefer a milder taste, you can reduce or omit the pepper. On the other hand, if you enjoy a spicier kick, you can add more pepper or include the seeds for extra heat.

    How long do these pickled fall vegetables need to sit before they are ready to eat?

    It is recommended to let the pickled vegetables sit at room temperature for at least 1 hour before consuming. However, for optimal flavor infusion, longer resting times are preferred if possible. If you plan to store the pickles in the fridge for continuous use, you can pack them into a jar, cover them with brine, and they will keep for several months.

    Can these pickled vegetables be stored for a long time?

    Yes, if properly stored, these pickled fall vegetables can last for months. If you keep them in the fridge and store them in a jar covered with brine, they will maintain their quality for an extended period. However, given their delicious flavor, they may not last very long due to constant snacking!

    Are these pickled fall vegetables suitable for specific dietary needs?

    These pickled fall vegetables are suitable for a variety of dietary preferences. They are gluten-free and can be enjoyed by individuals following a gluten-free diet. Additionally, they are vegan, making them suitable for those on a plant-based or vegan lifestyle.

    For quick pickle recipes:

    • Pickled sauerkraut served on a white plate
      Russian Pickled Cabbage {V, GF, Paleo}
    • pickled green beans in jar
      Quick pickled green beans, or watching your life disappear {V, GF, Paleo}
    • Quick-pickled jalapeno peppers
      Quick-pickled jalapeno peppers, and the Friday link round-up {V, GF, Paleo}
    • Different preserved vegetables from vegetables and mushrooms in glass jars on a wooden background.
      Pickling 101: How To Quick Pickle Fruits & Vegetables

    Recipe

    Focus on Mexican quick pickles on small plate.

    Mexican quick pickles (escabeche)

    Ksenia Prints
    Discover the fiery taste of escabeche - a quick pickle recipe of Mexican pickled vegetables like jalapenos, carrots and fennel, the perfect taco topping.
    This Mexican recipe is vegan and gluten free! It is a slightly spicy, flavorful and most importantly, easy quick pickle recipe that will pairs well with Mexican food like tacos.
    5 from 42 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Pickling time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Condiment, Pickles
    Cuisine Latin American, Mexican
    Servings 4 servings
    Calories 172 kcal

    Equipment

    • Chef's Knife
    • Vegetable slicer optional
    • Wide-mouth Mason jars
    • Mixing bowls
    • Fermentation crock optional

    Ingredients
      

    • ⅔ cup sugar
    • 1 teaspoon salt
    • 1 cup white vinegar
    • 2 cloves garlic crushed
    • ½ large jalapeño pepper julienned and seeded
    • 3 carrots sliced thinly or shredded
    • 1 bulb fennel sliced thinly
    • 1 onion sliced thinly

    Instructions
     

    • Slice onion, carrots, and fennel into thin slices - as thin as you can, so that the brine has a greater effect more quickly.
    • Prepare the brine by dissolving the salt and sugar in the vinegar.
    • Add the jalapeno or serrano pepper slices into the brine along with the crushed garlic. Stir.
    • Add the sliced vegetables to the brine.
    • Cover with plastic wrap and let sit at room temp for at least 1 hour, and longer if possible. If keeping the pickles in the fridge for continuous use, pack them into a jar and cover with brine. They will keep for months, if you can wait that long (ours were almost gone in less than a week of constant snacking).

    Notes

    These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, and a cinch to make. 
    For hot peppers, use jalapeños, serrano peppers, red pepper flakes or cayenne pepper.
    You can add cauliflower, red onions and radishes for more traditional Mexican pickled vegetables options.
    You can add more spices to the brine, like bay leaves, Mexican oregano, and fennel seeds.
    Eat them as they are, or generously pile them on tacos, salads and sandwiches. They love a nice vinaigrette, or a good veggie burger.

    Nutrition

    Serving: 4tablespoonsCalories: 172kcalCarbohydrates: 41gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 615mgPotassium: 296mgFiber: 2gSugar: 37gVitamin A: 136IUVitamin C: 12mgCalcium: 43mgIron: 1mg
    Keyword fall, pickled mixed vegetables, pickling, preserving, quick pickled fall vegetables, quick pickles, spicy pickles, summer
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. Sly Smith | Lemon Tree Letters says

      November 12, 2014 at 10:37 pm

      Just came across your website-- the writing and the recipes are lovely! I love the idea of adding jalapeños to these pickles. I'm craving pickles just reading this!

      Reply
      • kseniaprints says

        November 13, 2014 at 9:34 am

        Thanks! You should totally make them - just use whatever veggies you have at home, though I'd say the jalapenos, carrots and onions are a must.

        Reply
    2. Julia says

      November 13, 2014 at 8:56 am

      Great article and recipe Ksenia! Love the pictures. What restaurant have you had the best salad? Remember to add it your Besty List http://www.thebesty.com/immigrantstable

      Reply
      • kseniaprints says

        November 13, 2014 at 9:37 am

        Thanks, Julia. I haven't logged onto Mybesty for a while - thanks for the reminder!

        Reply
    3. ~ Carmen ~ says

      November 13, 2014 at 4:46 pm

      5 stars
      Beautiful. I felt like I was there for the journey, except I don't get to eat any quick pickled veggies. Darn it. :] // ☼ itsCarmen.com ☼

      Reply
      • kseniaprints says

        November 14, 2014 at 1:17 pm

        I would ship some over if I could!

        Reply
    4. Simi Jois says

      November 13, 2014 at 6:36 pm

      I love pickled veggies and love jalapeños… the colous the slight sweet sour taste the spice….ahhhh this is a great recipe.

      Reply
      • kseniaprints says

        November 14, 2014 at 1:13 pm

        Thanks so much, Simi! I know, it's the best of both worlds for me as well.

        Reply
    5. Emma says

      November 14, 2014 at 5:46 am

      Beautiful story! I love fennel so I will have to give this one a bash. Great way to liven up winter salads!

      Reply
      • kseniaprints says

        November 14, 2014 at 1:16 pm

        I agree! We've had it on salad SO MANY times this week, I'm definitely becoming a one-trick pony.

        Reply

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    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.