Mexican Pickled Vegetables (escabeche)

PICKLES

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!

INGREDIENTS Sugar Salt White vinegar Garlic  Jalapeño pepper  Carrots  Fennel  Onion 

STEP 1

Slice onion, carrots, and fennel into thin slices - as thin as you can, so that the brine has a greater effect more quickly.

STEP 2

Prepare the brine by dissolving the salt and sugar in the vinegar.

STEP 3

Add the jalapeno or serrano pepper slices into the brine along with the crushed garlic. Stir.

STEP 4

Add the sliced vegetables to the brine.

STEP 5

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. 

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