Escabeche De Mexicana Recipe

Name: Escabeche De Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, thickly sliced; 5 garlic cloves, peeled quartered; 8 cups water; 15 jalapeno chiles, seeded (5 sliced into thin strips, rest quartered); 1 lb carrot, peeled sliced 1/2 inch thick; 1 1/4 cups cider vinegar; pickling salt; 1 teaspoon dried oregano (try to use Mexican oregano); 4 bay leaves; white vinegar

Servings: persons

2 tablespoons olive oil
1 small onion, thickly sliced
5 garlic cloves, peeled quartered
8 cups water
15 jalapeno chiles, seeded (5 sliced into thin strips, rest quartered)
1 lb carrot, peeled sliced 1/2 inch thick
1 1/4 cups cider vinegar
pickling salt
1 teaspoon dried oregano (try to use Mexican oregano)
4 bay leaves
white vinegar

1
Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
2
Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
3
Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
4
Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
5
Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, thickly sliced, 5 garlic cloves, peeled quartered, 8 cups water, and more.

Yes, Escabeche De Mexicana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escabeche De Mexicana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions