Escabeche Pickled Vegetables
Brighten up your meals with the vibrant flavors of Escabeche Pickled Vegetables! This tangy and aromatic recipe features a colorful medley of carrots, cauliflower, red bell peppers, and jalapeños, all infused with the bold essence of garlic, bay leaves, and dried oregano. Gently simmered in a briny mixture of white vinegar, olive oil, and spices, these crisp-tender vegetables deliver the perfect balance of zesty, savory, and slightly sweet notes. Ideal as a refreshing side dish, sandwich topping, or taco companion, this quick-pickled recipe is both easy to prepare and packed with authentic flavor. Enjoy a burst of texture and tang by letting the vegetables marinate for at least 24 hours, ensuring every bite is brimming with bold perfection. Perfect for meal prep and a guaranteed crowd-pleaser! Keywords: escabeche, pickled vegetables, tangy, quick pickle, easy side dish, vegan, Mexican-inspired recipe.
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Recipe Information
Ingredients
- 2 medium, peeled and sliced diagonally Carrots
- 2 cups Cauliflower florets
- 1 large, sliced Red bell pepper
- 2 medium, sliced Jalapeños
- 4 whole, peeled Garlic cloves
- 1 medium, thinly sliced White onion
- 1 cup Distilled white vinegar
- 1 cup Water
- 2 tablespoons Olive oil
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt
Instructions
Prepare the vegetables by washing, peeling, and slicing them as listed in the ingredients.
In a large skillet or pot, heat the olive oil over medium heat.
Add the garlic cloves and sauté for 1–2 minutes until fragrant, but not browned.
Add the carrots and cauliflower florets to the skillet and cook for 3–4 minutes, stirring occasionally.
Add the red bell pepper, jalapeños, and sliced onion to the skillet. Cook for an additional 3 minutes until the vegetables start to soften.
Pour in the vinegar, water, sugar, and salt. Stir to combine and bring to a gentle simmer.
Add the bay leaves, black peppercorns, and dried oregano. Let the mixture simmer for 5–7 minutes until the vegetables are tender but still crisp.
Remove the skillet from heat and allow the mixture to cool slightly.
Transfer the vegetables and brine to a clean, airtight jar or container, making sure the vegetables are fully submerged in the liquid.
Cool completely at room temperature before sealing and refrigerating. Let the vegetables marinate for at least 24 hours to develop flavors.
Serve chilled or at room temperature as a side dish, topping, or condiment.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 24.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
