Escabeche De Mexicana

Recipe by Member 610488
READY IN: 45mins
YIELD: 2 quarts




  • 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.
  • 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.
  • Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
  • 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.
  • Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.