Best 9 Escabeche Spicy Pickled Vegetables Recipes

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Get ready to embark on a culinary adventure and discover the secrets behind creating the perfect escabeche spicy pickled vegetables! This traditional Spanish dish, known for its vibrant flavors and versatility, is sure to tantalize your taste buds and leave you craving more. Whether you're looking to elevate your next gathering or simply enjoy a unique and flavorful side dish, this comprehensive guide will guide you through the process of creating escabeche with step-by-step instructions and expert tips. From selecting the freshest vegetables to mastering the art of balancing sweet, sour, and spicy notes, we'll provide all the essential knowledge you need to craft a dish that will impress both you and your guests. So, gather your ingredients, prepare your kitchen, and let's dive into the world of escabeche, where vegetables take center stage and transform into culinary delights!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PICKLED CAULIFLOWER (ESCABECHE)



Spicy Pickled Cauliflower (Escabeche) image

A step-by-step guide for making spicy quick pickled cauliflower, also known as escabeche. Only 9 ingredients and 10 minutes hands-on prep required!

Provided by Minimalist Baker

Categories     Side

Time 1h20m

Number Of Ingredients 9

1 small head cauliflower, chopped into small florets
1-2 medium habanero peppers, minced ((seeds intact))
1/2 small jalapeño, sliced ((seeds intact))
3 cloves garlic, sliced
3-4 Tbsp lime juice, plus more to taste
1 ½ cups distilled white vinegar, plus more as needed
1/2 cup apple cider vinegar
2-3 Tbsp organic cane sugar (or sub honey, stevia, or maple syrup to taste)
1 ½ tsp sea salt, plus more to taste

Steps:

  • Add cauliflower florets to a large mason jar or glass container (using as many as needed), along with habanero peppers, jalapeño pepper, garlic, and lime juice. Set aside.
  • To a small saucepan add distilled white vinegar, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
  • Taste and adjust flavor as needed, adding more salt or sugar to taste.
  • Pour the hot brine over the cauliflower until your glass container(s) are full. Ensure the cauliflower is fully submerged. If needed, add more vinegar or a little water to cover.
  • Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 13 kcal, Carbohydrate 2.8 g, Protein 0.4 g, Fat 0.1 g, Sodium 224 mg, Fiber 0.4 g, Sugar 1.9 g

PICKLED VEGETABLES (ESCABECHE)



Pickled Vegetables (Escabeche) image

Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to...

Categories     Staples

Time 45m

Yield 4 Cups

Number Of Ingredients 12

1 large red onion (¾ pound), halved and thinly sliced lengthwise
1/2 pound carrots, peeled, halved lengthwise and thinly sliced on a bias
2 jalapeños, thinly sliced crosswise
5 teaspoons kosher salt
1 cup distilled white vinegar
1 cup water
1/2 cup white sugar
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon red pepper flakes (optional)
6 allspice berries
1 bay leaf

Steps:

  • In a bowl, toss together the onions, carrots, jalapeños and 1 tablespoon salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
  • Meanwhile, in a medium saucepan over high, combine the vinegar, water, sugar, peppercorns, coriander, pepper flakes, if using, allspice and bay leaf. Bring to a boil, then reduce to medium and simmer for 5 minutes.
  • Transfer the vegetables to a canning jar or a heatproof, lidded container. Pour the hot brine over them, ensuring they are fully submerged. Cool to room temperature, about 2 hours, then cover and refrigerate for up to 1 month.

ESCABECHE (MEXICAN PICKLED VEGETABLES)



Escabeche (Mexican Pickled Vegetables) image

Escabeche is a technique that traditionally involves pickling fried fish in a spicy marinade and serving it cold. However, the vegetable escabeche recipe is a delicious way to enjoy the flavorful escabeche marinade on crunchy pickled vegetables.

Provided by Laura Reigel

Categories     Appetizer     Side Dish

Number Of Ingredients 14

½ cup oil
5 cloves garlic
4 carrots (sliced)
8 jalapeños (cut in half, membranes and seeds removed)
30 pearl onions
3 small zucchini (sliced)
8 ounces small mushrooms
1 sprig marjarom
5 bay leaves
2 teaspoons salt
¼ teaspoon black pepper
2 teaspoons dried oregano
2 cups white vinegar
¾ cups water

Steps:

  • In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
  • Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
  • Add the herbs and the salt and pepper. Stir well.
  • Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
  • Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
  • Allow the vegetables to marinate for at least 12 hours before serving.

Nutrition Facts : Calories 122 kcal, Carbohydrate 24 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 820 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)



Escabeche Recipe (Mexican Pickled Vegetables) image

Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.

Provided by Kim

Categories     Condiment

Time 35m

Number Of Ingredients 9

1 small red onion (sliced thin)
2 medium carrots (sliced thin)
1 large jalapeno (sliced into thin rings)
1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))
1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))
1 1/2 cups apple cider vinegar
3/4 cup water
2 teaspoons sugar
1/2 teaspoon salt

Steps:

  • Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
  • If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
  • Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
  • Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g

TAQUERIA-STYLE SPICY PICKLED CARROTS



Taqueria-Style Spicy Pickled Carrots image

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

Steps:

  • Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

MEXICAN-STYLE PICKLED VEGETABLES



Mexican-Style Pickled Vegetables image

Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.

Provided by Rick M.

Categories     Vegetable

Time 3h30m

Yield 1 Quart

Number Of Ingredients 13

1 medium red onion, halved through root end, thinly sliced
8 fresno chilies, stemmed, thinly sliced into rings
2 large carrots, peeled, cut into matchsticks (about 1 Â 1/2 cups)
1 tablespoon black peppercorns
1 tablespoon allspice berry
2 cups distilled white vinegar
1/3 cup sugar
4 teaspoons kosher salt
1 bay leaf
1 tablespoon dried Mexican oregano
1 lemon, zest removed in wide strips
1/4 cup fresh lemon juice
2 garlic cloves, lightly crushed

Steps:

  • Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
  • Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4

MOROCCAN STYLE SPICY PICKLED VEGETABLES



Moroccan Style Spicy Pickled Vegetables image

I love crunchy veggies & low cal options are always a plus. This recipe from chefbarrae caught my eye as a must try. I liked that it is diabetic friendly and think it would be picnic friendly. This dish is easy to prepare and stores well in the refrigerator for at least a week. I plan to try adding additional veggies such as celery and cauliflower too.

Provided by Susie D

Categories     Vegetable

Time 40m

Yield 1 jar

Number Of Ingredients 20

2 cups white vinegar
2 cups water
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 teaspoon fennel seed
1/2 teaspoon brown mustard seeds
1/2 teaspoon yellow mustard seeds
1 lemon zest, cut into ribbons and julienned
2 cinnamon sticks, broken into pieces about 1-inch long
3 small bay leaves
1/2 teaspoon dried thyme
1/4-1/2 teaspoon crushed red pepper flakes (or to taste)
1/4 cup Splenda sugar substitute
2 cups sliced carrots or 2 cups baby carrots
1/2 cup onion, sliced
3/4 cup green bell pepper, cut into 1-inch pieces
1 cup tomatoes, cut into large chunks
2 large garlic cloves, thinly sliced
1/4 cup pimento stuffed green olive

Steps:

  • Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
  • Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.

Nutrition Facts : Calories 391.9, Fat 3.3, SaturatedFat 0.4, Sodium 238.9, Carbohydrate 70.2, Fiber 15.8, Sugar 36.8, Protein 8.1

QUICK SPICY PICKLED VEGETABLES



Quick Spicy Pickled Vegetables image

Try our great Quick Spicy Pickled Vegetables recipe. These Quick Spicy Pickled Vegetables take only 20 minutes to prep and are ready to eat in 24 hours. They're great on their own or as part of a spread. These quick pickles have a great crunch and a great kick from crushed red pepper.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time P1DT1h20m

Yield 12 servings

Number Of Ingredients 7

3-1/2 cups HEINZ Traditional Pickling Vinegar Base
1 tsp. each fennel seed and crushed red pepper
6 sprigs fresh thyme
3 bay leaves
1 cup slivered red onions
1-1/2 cups carrot slices
2 cups small cauliflower florets

Steps:

  • Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
  • Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
  • Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
  • Refrigerate 24 hours. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.6071 g

ESCABECHE (PICKLED VEGETABLES)



Escabeche (Pickled Vegetables) image

Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.

Provided by Kumquat the Cats fr

Categories     Cauliflower

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Steps:

  • Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
  • Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
  • Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
  • Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
  • Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6

Tips:

  • To make the perfect escabeche, use a variety of fresh, high-quality vegetables. Some good options include carrots, bell peppers, onions, cauliflower, and green beans.
  • Be sure to cut the vegetables into uniform pieces so that they cook evenly.
  • Use a good quality olive oil for the marinade. This will help to give the escabeche a rich, flavorful taste.
  • Be generous with the spices and herbs in the marinade. This is what will give the escabeche its unique flavor.
  • Let the escabeche marinate for at least 24 hours before serving. This will allow the flavors to meld together and develop.
  • Serve the escabeche chilled or at room temperature. It can be enjoyed as a side dish, appetizer, or snack.

Conclusion:

Escabeche is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover vegetables and it is also a healthy and flavorful option for a side dish or appetizer. With its bright, tangy flavor, escabeche is sure to be a hit at your next gathering.

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