Quick Escabeche
A spicy, tangy mix of sliced carrots, cauliflower, jalapeños, and red onion in a bright vinegar brine, perfect for tacos and grilled dishes.
Ingredients
Vegetables
- 1 cup carrots, sliced (coin or batons)
- 1 cup cauliflower florets
- 1 cup jalapeños, sliced (seeds in for heat, removed to tame)
- 1/2 cup red onion, thinly sliced
Brine
- 1 cup white vinegar (or substitute half apple cider vinegar for depth)
- 1/2 cup water
- 1 tablespoon salt (kosher or sea)
- 1 tablespoon sugar balances acidity; use honey or agave if preferred
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
Instructions
Preparation
- In a small saucepan, pour in the white vinegar and water. Stir in the salt, sugar, dried oregano, and peppercorns. Place over medium-high heat and bring to a boil.
- Carefully add the sliced carrots, cauliflower florets, jalapeño slices, and red onion to the boiling brine. Stir so everything is evenly coated.
- Reduce the heat to medium-low and simmer for 5 to 7 minutes, until vegetables are slightly tender but still crisp.
- Remove the pan from heat and let the vegetables and liquid cool to room temperature.
- Transfer the vegetables and pickling liquid into a clean jar. Seal tightly and refrigerate for at least 24 hours before eating.
Notes
Keep escabeche sealed in the fridge for 3-4 weeks. Use clean utensils to avoid contamination. For a spicier version, leave in jalapeño seeds.