Make homemade jalapeños en escabeche (Mexican pickled vegetables) just like they serve in your favorite Mexican restaurants. This is an easy recipe that will undoubtedly become a staple in your kitchen. Crisp jalapeños, radishes, onion, and carrots are infused with the aromatic flavors of fresh oregano, thyme, and bay leaf. They are tangy, and spicy, and have just the right amount of satisfying crunch.
What Makes This Recipe Great
I love this recipe because it is a variation of quick pickles, you don't have to wait weeks for them to be done like you do with traditional pickles, and it only requires a couple of simple ingredients. Alternatively, you can also water can them in mason jars and they will last in your pantry for up to a year! They are also vegan, gluten-free, and sugar-free.
What is Escabeche?
Escabeche refers to a cooking method that is used as a way of preserving vegetables, fish, or meat, by cooking them in vinegar, herbs, and spices. Its origins are Arab, the word itself is derived from "Al-sikbaj" a sweet and sour meat dish spiced with saffron, coriander, ginger, vinegar, and cinnamon. The Arabs introduced it into Spain in the 8th century during the conquest, and when the Spanish began their own conquest of the new world in the XV century they took it to Mexico, Philippines, and Guam.
Regional Variations
There are many regional variations of pickled vegetables across Mexico, the vegetables used vary from region to region, with the most commonly used ones including jalapeño peppers, serrano peppers, cauliflower florets, carrots, zucchini, green beans, nopales, jicama, and potatoes. The vegetables are pickled in fresh herbs and spices, the most common ones being Mexican oregano, marjoram, and bay leaves. According to the Larousse Diccionario Enciclopedico de la Cocina Mexicana by Ricardo Muñoz Zurita, in Estado de Mexico during the rainy season, mushrooms are cooked in escabeche, and in Mexico DF nopales en escabeche are very popular.
Ingredients
Jalapeños: I use jalapeños because they are not as spicy as serrano peppers, but if you love spicy food you can use serrano peppers in this recipe.
White Vinegar: I tested this recipe with rice vinegar, white vinegar, and apple cider vinegar, and white vinegar was the best one. It really lets the flavors of the herbs and spices shine through.
Carrots: Who doesn't love spicy carrots?? The carrots are my favorite part of jalapeños en escabeche, they are crunchy and not as spicy as the peppers. For this recipe, any carrots will do.
Fresh Oregano and Thyme: Fresh herbs work better in this recipe, they add a stronger flavor than the dried ones, and you don't end up with dried herb flakes all over your chiles. Of course, if you can't find fresh herbs, you can use dried ones.
Red Radishes: The radishes add a delicious crunch and lovely pink hue to the pickled peppers. Any small radish would work for this recipe, such as French radishes.
Quick Pickles vs Water Canning
There are two ways to make and store this recipe. The first is the easiest, refrigerator pickles, this means that after you make the escabeche you transfer it to sterilized glass jars and let cool completely then store it in the fridge for up to 2 months. The second is water canning, after you transfer the escabeche to sterilized jars you put on the lids and then submerge them in a boiling hot water bath for 5 minutes, this will vacuum seal the jar.
How to Make Jalapeños en Escabeche
- Heat oil in a large pot over medium heat. Add onions and cook for 1 minute.
- Add the carrots, jalapeños, and radishes and let cook for 1- 2 minutes.
- Pour in the vinegar.
- Add the water, thyme, oregano, bay leaf, and salt. Let simmer for 8- 10 minutes or until the vegetables are tender, but not completely soft.
- Sterilize jars and fill them with the cooked vegetables, but be sure to leave ½ inch of headspace at the top.
- Put on the lids and screw the rings on until finger-tight. Do not force it.
- Place a wire rack at the bottom of a canning pot and fill it with water. Place the jars on top of the rack, and make sure they are vertical and that there is at least one inch of water covering them. Bring water to a boil and process cans for 10 minutes.
- Remove jars from the water and place them on top of a cooling rack. Let cool. You should hear a pop when the lids seal completely.
Serving
Serve as a side dish with classic Mexican dishes like Chorizo Torta, Enchiladas Mineras, and Baja Ceviche Tostadas. I like using the pickling liquid to make this Creamy Avocado Salsa and Vegan Mexican Tuna Salad.
Storing
If you use the quick pickling method, once the jars are cool, store them in the fridge in a mason jar with a lid for 2 months. If you water can them, after sealing them, store them at room temperature in your pantry for up to a year.
FAQ
If you used water bath canning to seal the jars, they don't need to be refrigerated, as long as the seal is still on. Once you open them, you have to store them in the fridge. If you made quick pickles, then yes, they need to be stored in the refrigerator.
Escabeche is a dish best served cold as a side dish or condiment for your food.
Jalapeños en Escabeche (Mexican Pickled Vegetables)
Ingredients
- ¼ cup olive oil
- 1 pound red radishes, sliced ¼ inch thick
- 1 pound carrots, peeled, sliced ¼ inch thick
- ½ pound jalapeños, cut in half
- 1 large white onion, sliced thinly
- 4 sprigs fresh oregano
- 3 sprigs fresh thyme
- 1 dried bay leaf
- ¼ cup olive oil
- 2 tablespoons kosher salt
- 5 cups white vinegar
- ½ cup water
Instructions
- Heat olive oil in a large pot over medium heat. Once the oil is hot add the onions and cook for 1 minute.
- Add the carrots, jalapeños, and radishes and let cook for 1 to 2 minutes. Add the vinegar but be careful, when the vinegar touches the oil there will be some splashing.
- Add the water, thyme, oregano, bay leaf, and salt. Let simmer for 8 to 10 minutes or until the vegetables are tender, but not completely soft.
- While the vegetables are cooking, sterilize your jars by boiling them in water for 5 minyres. When your vegetables are ready, use canning tongs to remove the jars from the water, pouring the water in the jars back in the canner.
- Pour the vegetables into the jars using a ladle and a canning funnel, but be sure to leave ½ inch of headspace at the top.
- Use a chopstick to release air bubbles by running it around the inside of the jar. Clean the rims of the jars with a moist paper towel. Put on the lids and screw the rings on until finger tight. Do not force it.
For Quick Pickles
- Le the jars cool completely then transfer to the fridge. They will keep for up to 2 months.
For Water Canning
- Transfer the jars to the canning pot with a wire racj insert, making sure they are vertical and that there is at least one inch of water covering them. Bring water to a boil and process cans for 10 minutes.
- Remove jars from water and place on top of a cooling rack. Let cool. You should hear a pop when the lids seal completely. Leave undisturbed for 6 hrs. If the lids are not sealed properly you will have to process them again.
- Remove the rings and store jars in a cool, dark place. Refrigerate after opening.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
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