Escabeche (Mexican Pickled Vegetables)
Mexican escabeche, a tangy and subtly spicy quick pickle featuring carrots, cauliflower, onion, garlic, and serrano peppers, enhances tacos, tamales, and other dishes.
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Instructions
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Place sliced carrots, cauliflower florets, thinly sliced onion, and crushed garlic into an airtight jar.
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Add 2 halved or sliced serrano peppers, 1-2 bay leaves, 1 sprig rosemary, 3 sprigs thyme, and a 1-inch cinnamon stick to the jar.
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Start boiling 1 cup water with 1/2 cup white vinegar, 1/2 cup cider vinegar, 3 tablespoons raw cane sugar, 1 teaspoon whole peppercorns, and 1 teaspoon sea salt in a small pot.
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Once boiling, pour the hot liquid into the jar to cover the vegetables completely.
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Seal the hot jar and let it cool to room temperature, then refrigerate for at least 3 hours before serving.