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Focus on Mexican quick pickles on small plate.
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Mexican quick pickles (escabeche)

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.
Course Condiment, Pickles
Cuisine Latin American, Mexican
Keyword fall, pickled mixed vegetables, pickling, preserving, quick pickled fall vegetables, quick pickles, spicy pickles, summer
Prep Time 5 minutes
Cook Time 10 minutes
Pickling time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 172kcal
Author Ksenia Prints

Equipment

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: 4tablespoons | Calories: 172kcal | Carbohydrates: 41g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 615mg | Potassium: 296mg | Fiber: 2g | Sugar: 37g | Vitamin A: 136IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg