Mexican Quick Pickles (Escabeche Recipe)

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A square beige plate with a serving of sliced fennel, two round carrot slices, green bell pepper, and a sprig of fennel fronds on top—reminiscent of Mexican pickled vegetables often found in 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 escabeche recipe, mexican quick pickles, pickled mixed vegetables, quick pickled fall vegetables, quick pickles, spicy pickles

Prep Time 5

Cook Time 10

Pickling time 1

Total Time 1 15

Servings servings

Calories 172kcal

Author Ksenia Prints

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 Mexican quick pickles into a jar and cover with brine.

Notes

Sugar Substitutes: Can be substituted with sea salt or kosher salt.

Vinegar Substitutes: Can be substituted with apple cider vinegar or lemon juice.

Hot Pepper Options: 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