Spicy Mexican Pickled Vegetables
Submitted by dvancoughn
Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
8 hrsEvery taqueria worth its salt has a jar of these pickled vegetables sitting on the counter. This is escabeche, the fiery, vinegary condiment that cuts through rich meats and wakes up everything it touches.
Carrots, cauliflower, zucchini, whole jalapeños, baby corn, and black olives get a quick cook in olive oil and vinegar with garlic, bay leaves, oregano, marjoram, and thyme. Then it all goes into the fridge overnight to let the flavors meld.
The result is crunchy, tangy, spicy, and completely addictive. Pile it on tacos, serve it alongside grilled carne asada, or just eat it straight from the jar.
Pro Tips
- The overnight chill is essential. The vegetables need at least 8 hours to absorb the vinegar brine and develop that deep, pickled tang.
- Keep the vegetables slightly crisp. Overcooking turns them mushy, and the whole point of escabeche is that satisfying crunch.
- This keeps well in the fridge for up to two weeks, and the flavor actually improves over the first few days.
- Use whole peppercorns, not ground. They add gentle warmth without muddying the brine.
Ingredients
Directions
Sauté garlic and onion in hot oil in a large Dutch oven for 3 minutes.
Add carrots and peppercorns; sauté 5 minutes. Add vinegar; cover, reduce heat and simmer for 3 minutes. Stir in water and jalapenos; cover and bring mixture to a boil. Add cauliflower and salt, stirring well; cover, reduce heat to medium and cook 5 minutes. Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well; cook 2 minutes. Remove from heat; stir in corn and olives. Transfer mixture to a large container; cover tightly and chill at least 8 hours. Remove and discard bay leaves before serving.
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