Quick Pickled Vegetables Recipe for Homemade Mexican Escabeche in the Style of Taqueria Pickles

This quick pickled vegetables recipe makes homemade vegetable pickles for Mexican escabeche. These crunchy pickles are in the style of the tangy Mexican pickles typically served at restaurants and taquerias in Mexico. They’re not only delicious, they’re versatile, so you can adjust the pickle brine to your taste, softening the tang or giving them more bite.

Prep Time15

Cook Time0

Total Time15

Course: Condiment, Garnish, Side Dish

Cuisine: Mexican

Servings: 680ml jar

Calories: 525kcal

Author: Lara Dunston

Ingredients

4 tsp caster sugar
2 tsp sea salt
100 ml boiling water
4 garlic cloves peeled
3 medium-sized carrots sliced
8 radishes sliced
8 jalapeno or Serrano chillies sliced
2 long green chillies whole
4 red birds eye chillies or other spicy red chillies whole
4 purple shallots sliced
2 bay leaves
1 tsp black peppercorns
½ tsp whole allspice
4 limes juice only
400 ml distilled white vinegar or cider vinegar

Instructions

Dissolve the caster sugar and salt in 100 ml boiling water then pour into the sterilised jar to allow to cool while you clean and slice the vegetables.
Into the jar, drop the garlic cloves, half the peppercorns, a couple of bay leaves, then half the carrots, the sliced jalapeno or Serrano chilli slices, half the radishes, and half the sliced shallots.
Poke the long green chillies and red birds eye chillies down either side of the jar, then add the other half of the carrots, radishes and shallots.
If your jar isn’t full to the brim with vegetables, add more of whatever you have left, making sure everything is mixed up so that when you use the pickles you can take what you need from the top and don’t have to dig around in the jar too much.
Slide the remaining bay leaves into the jar, then sprinkle in the last of the peppercorns, then the juice of four limes, and lastly the distilled white vinegar or cider vinegar, ensuring all the vegetables are covered with liquid.
Screw on the lid and shake the jar a few times to combine the liquid, then refrigerate the jar. The longer you leave the pickles the better they’ll taste, although they’ll be ready to eat once the jalapenos change from a bright green to a khaki colour.

Nutrition