Escabeche De Mexicana

Brighten up your table with Escabeche de Mexicana, a vibrant and tangy Mexican pickled vegetable medley that perfectly balances bold flavors and crunchy textures. This versatile dish combines tender carrots, crisp cauliflower florets, and zesty jalapeños, all simmered in a fragrant blend of white vinegar, olive oil, and warming spices like oregano and peppercorns. Quick to prepare and easy to customize, this recipe is perfect as a refreshing side dish, taco topping, or even a zippy condiment to enhance any meal. Whether served chilled or at room temperature, its addictive pickled goodness makes it a crowd-pleaser at any gathering. With its colorful presentation and irresistible tang, Escabeche de Mexicana brings a burst of authentic flavor to your kitchen.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 medium Carrots
• 2 cups Cauliflower florets
• 1 medium White onion
• 4 Garlic cloves
• 3 medium Jalapeño peppers
• 2 Bay leaves
• 1 teaspoon Black peppercorns
• 1 teaspoon Dried oregano
• 1 cup White vinegar
• 1 cup Water
• 2 tablespoons Olive oil
• 1 teaspoon Salt

Directions

Step 1

Peel and slice the carrots into thin, diagonal rounds. Break the cauliflower into small florets and thinly slice the white onion.

Step 2

Peel and lightly crush the garlic cloves. Slice the jalapeño peppers into thin rounds and remove seeds for less heat if desired.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic cloves and sauté for 1-2 minutes, until fragrant but not browned.

Step 4

Add the sliced carrots, cauliflower, and jalapeños to the skillet. Stir and sauté for 5 minutes to begin softening the vegetables.

Step 5

Add the white onion slices, bay leaves, black peppercorns, and dried oregano. Stir to combine and cook for another 2 minutes.

Step 6

Pour in the white vinegar, water, and salt. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover the skillet and cook for 10-12 minutes, or until the vegetables are tender but still crisp.

Step 7

Remove the skillet from the heat and allow the escabeche to cool to room temperature in the liquid. This allows the flavors to fully develop.

Step 8

Transfer the mixture, along with its liquid, into a glass jar or an airtight container. Refrigerate for at least 2 hours before serving, preferably overnight for the best flavor.

Step 9

Serve chilled or at room temperature as a flavorful side dish, taco topping, or condiment. Enjoy!

Nutrition Facts

Serving size	1092.6 grams (1092.6g)

Amount per serving	% Daily Value*
Calories	516

Total Fat 29.20g	37%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 2581mg	112%
Total Carbohydrate 49.40g	18%
Dietary Fiber 14.40g	51%
Total Sugars 20.00g
Protein 8.60g	17%

Vitamin D 0IU	0%
Calcium 221mg	17%
Iron 3mg	17%
Potassium 1813mg	39%

*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.

Source of Calories

Fat: 53.1%

Protein: 7.0%

Carbs: 39.9%