Mexican Pickled Vegetables (Escabeche)

Pickled Vegetables Mexican Style|Craving Something Healthy

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4.67 from 15 votes

These crispy, crunchy, quick-pickled vegetables will take your tacos to a whole new level!

Prep Time20

Cook Time0

Refrigerate time3

Total Time3 20

Course: condiments, Salad

Cuisine: Mexican

Diet: Lower Carb, Heart Healthy, Vegan, Vegetarian

Servings:

Calories: 68kcal

Author: Anne Danahy, RD

Ingredients

5 large radishes
3 medium carrots peeled
4 ounces peeled jicama
1 jalapeno pepper or two if you like it hot
½ cup loosely packed cilantro leaves chopped
3 large garlic cloves smashed
1 cup white vinegar
1 ½ cups apple cider vinegar
1 cup water
¾ cup white sugar
1 ½ teaspoon salt or more to taste

US Customary - Metric

Instructions

Mix vinegars, water, garlic, sugar, and salt in a 4-cup glass measuring cup. Microwave on high for 4-5 minutes or until the mixture comes to a boil. Alternatively, add the ingredients to a medium saucepan and bring to a boil.
Remove the brine from the heat and set it aside to cool while you prepare the vegetables.
Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds or thin slices.
You should have 4-4 ½ cups of sliced vegetables.
Divide the vegetable mixture into 2-32 oz jars (or equivalent). The vegetables should fill each jar about ⅔ full. Add half of the chopped cilantro to each jar.
Using a funnel, pour half of the brine into each jar. Cover the jars tightly and give them a shake to combine everything. If the vegetables are only partially submerged, push them down into the brine with a spoon or small spatula.
Tighten the lids and refrigerate for at least 3 hours or overnight.
Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.

Notes

The radishes will give the pickling liquid a reddish tint. If that bothers you, you can peel the radishes or substitute another vegetable like cauliflower or more jicama.

Makes about 1 ½ quarts

The nutrition information includes all of the sugar and salt in the brine. Not all will be absorbed into the vegetables, so the carbs and sodium are actually a bit less than listed.

These should keep in the refrigerator for about 2 months.

Nutrition