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This zippy escabeche brings together crunchy carrots and spicy jalapeños in a tangy, garlicky vinegar bath. Quick to make and endlessly versatile, these pickled veggies brighten nachos, tacos, sandwiches, and so much more. If you love a snack with crunch and a little kick, you will crave these again and again.
The first time I made these I was surprised how quickly my family finished the jar. Now I make double batches and still end up sharing with neighbors.
Ingredients
- Fresh jalapeños: Jalapeños are the star here Choose firm and glossy peppers for best crunch
- Carrots: The hint of sweetness helps balance the heat Go for bright orange carrots with no soft spots
- White onion: A little onion for depth You only need a thick round from the middle of the onion
- Garlic: Pungent and fresh garlic gives the brine a punch Use cloves with papery skin and no sprouting
- White vinegar: For classic tang Look for a clear and sharp vinegar with no additives
- Sugar: A tiny spoonful rounds out the sourness Opt for regular granulated sugar
- Bay leaf: Adds an earthy backnote
- Salt: Kosher salt works best
Step-by-Step Instructions
- Boil the Ingredients:
- Gather all the vegetables and slice them as you prefer Thicker slices will be crunchier while thin rounds will pickle faster Combine the sliced jalapeños carrots onion garlic bay leaf vinegar salt and sugar in a saucepan
- Simmer Gently:
- Set your heat to medium and bring the mixture just to a gentle boil Cover and let it simmer for about ten minutes As they cook watch the jalapeños carefully You want them to shift to a deeper green and just begin to soften but still offer a snap when you bite them
- Cool the Mixture:
- Remove the pan from the stove once the color has deepened Let everything cool in the brine to soak up flavors for at least ten minutes Warmer brine means more flavor in every bite
- Jar and Store:
- Transfer everything into a clean glass jar Pack in the veggies first then pour in all the brine Add the bay leaf too Seal up tightly and pop in the fridge The mix is delicious after a few hours and even better by the next day
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There is something about the bold taste of fresh jalapeño mixed with sweet carrot that reminds me of family taco nights The jar lived in our fridge and we grabbed it for every meal that needed an extra punch
Storage Tips
Always use a clean glass jar to store your escabeche Pour in the vegetables and top fully with brine before closing tightly Store in the fridge where it will stay fresh for up to two weeks Pickled vegetables should never develop cloudiness or off smells Discard if you see either
Ingredient Substitutions
No white vinegar on hand Try apple cider vinegar for a sweeter edge Looking for less heat Swap some jalapeño for mild Anaheim peppers or add extra carrots For even more flavor I sometimes toss in cauliflower florets or thin slices of red onion
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Serving Suggestions
This escabeche is made for nachos tacos and sandwiches I also love it on grain bowls as a crunchy topping or tossed through salads It brings zing to roasted or grilled meats Scramble some into your eggs for breakfast with a twist
Cultural and Historical Context
Pickled vegetables are served everywhere in Mexico Often you will find them on the table in local taquerias as a complimentary side The technique was influenced by Spanish escabeche methods brought to Mexico and adapted with local chiles
Commonly Asked Questions
- → What does escabeche mean?
Escabeche refers to a tangy, vinegar-based pickling method common in Latin cuisine, often used for vegetables or fish.
- → How spicy are these jalapeños and carrots?
The jalapeños provide a noticeable heat, but the pickling process balances the spice with tang and sweetness from the carrots.
- → Can I use a different vinegar?
White vinegar is classic for a neutral taste, but apple cider vinegar brings a sweeter, more complex flavor to the brine.
- → How long can this be stored?
Keep the pickled vegetables refrigerated in a glass jar for up to two weeks for optimal freshness and crunch.
- → What foods pair well with escabeche?
These pickled jalapeños and carrots are fantastic with nachos, tacos, burrito bowls, sandwiches, chili, and egg dishes.
- → Can I add other vegetables?
Yes, blanched cauliflower florets are a popular addition. Feel free to experiment with your favorite crisp vegetables.