How To Make Vegetable Escabeche | Mexican Pickled Vegetables | Easy Pickling Recipe, No-Canning

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a similar tangy flavor with less heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for pickling.

Prepare the vegetables by slicing the carrots, cauliflower, and red onion into thin pieces.

Remove the stems and seeds from the jalapeños and slice them into rings.

In a pot, combine vinegar, water, salt, sugar, and spices.

Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

Add the sliced vegetables and garlic to the pot.

Simmer for 5-7 minutes until the vegetables are slightly tender but still crisp.

Remove from heat and let the mixture cool to room temperature.

Transfer the vegetables and brine to a clean jar or container.

Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary