After all the pickle talk, I decided to go ahead and make some escabeche, by which I mean Mexican-style pickles, not the fish dish. Escabeche can be anything from just jalapeños to a mix of vegetables, here often jalapeños, carrots, onions and cauliflower. I went for jalapeños, yellow caribe chiles, pearl onions, carrots (of course) and garlic. I modified this recipe based on other recipes I had read. I didn’t feel like messing with sterilizing jars, so I just made enough for one batch for the fridge.


Here’s what I used:
6 small carrots
2 caribe chiles
2 jalapeños
A handful of pearl onions
5 cloves of garlic
2 bay leaves
1 sprig marjoram
1 sprig thyme
1 t Mexican oregano
A few black peppercorns

1 c white vinegar
½ c water
1 t salt
Pinch of sugar

I peeled the onions and garlic and sliced the carrots. I cut the tops off the peppers, removed the seeds and cut the peppers into strips. I then fried them and the carrots for about a minute in olive oil and put them along with the rest of the veggies and spices into a bowl. Then I mixed the pickling ingredients in a saucepan and brought the liquid to a boil. I poured the liquid over the veggies and let the mixture sit until it was cool enough to go in the fridge.

The result the next day was not as hot as I’m used to, and next time I’ll cut down on the Mexican oregano and garlic. Usually the carrots end up being hotter than the peppers, but I guess these jalapeños were especially wimpy. Still, not bad for a first attempt.

6 thoughts on “Escabeche

  1. YUM! I always like this and the similar middle eastern version too. I have some beets from my most recent CSA box. I wonder if those would be good prepared this way?


Comments are closed.