Escabeche

Name: Escabeche
Cuisine: Mexican
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large white onion, thinly sliced; 3 large carrots, peeled and sliced; 1 small head cauliflower, broken into florets; 1 small head cauliflower, broken into florets; 12 cloves garlic; 3 large jalapeños, seeded, membranes removed, and sliced lengthwise into slivers; 3 tablespoons (45 g) coarse sea salt or kosher salt; 3 tablespoons (45 g) coarse sea salt or kosher salt; 2½ cups (600 ml) water; 1 cup (240 ml) distilled white vinegar; 1 tablespoon (12 g) organic sugar; 2 bay leaves; ½ teaspoon dried oregano; ½ teaspoon dried marjoram; ½ teaspoon dried thyme

Preparation info

Makes about
8 cups

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

This vegetable escabeche has a garlicky, vinegary flavor that is perfect served alongside rich, fatty dishes or atop tacos, burritos, or even huevos rancheros. Cauliflower and carrots are sturdy vegetables that take well to pickling, but you could also use jicama, onions, or radishes.

Ingredients

2 tablespoons (30 ml) olive oil
1 large white onion, thinly sliced

Americas
Mexico
Starter
Preserve
Gluten-free
Vegan

Method

Add the olive oil to a large pot and place over medium-low heat. Add the vegetables and salt and sweat the mixture for about 10 minutes until softened. Keep the heat on the low side to avoid browning the vegetables.
Add the water, vinegar, sugar, and herbs and bring to a rapid boil. Cover the pot and remove from the heat to cool. When cooled, divide the mixture