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Pickled Vegetables (Escabeche)

Pickled Vegetables (Escabeche)

By Elizabeth GermainFebruary 1, 2018

  • Makes
    4 Cups
  • Cook Time
    45 minutes
  • Active time plus cooling
    30 minutes active, plus cooling

Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.

Tip

Don’t slice the onions crosswise. We preferred the texture and appearance of onions sliced from pole to pole. And the thinner the slices the better; aim for about ⅛-inch thickness.

Ingredients
  • 1

    large red onion (¾ pound), halved and thinly sliced lengthwise

  • ½

    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

  • ½

    cup white sugar

  • ½

    teaspoon black peppercorns

  • ½

    teaspoon coriander seeds

  • ¼

    teaspoon red pepper flakes (optional)

  • 6

    allspice berries

  • 1

    bay leaf

Step 1

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.

Step 2

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.

Step 3

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.

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