Adding a vegetable escabeche to even the most familiar dish can accomplish two things. First, a little vinegar brightens the palate with its sharp contrast to rich fats and darker flavors. Sauce-heavy or dairy-forward foods, for example, tend to dull the taste buds. Second, the gentle crunch is a simple pleasure. A forkful of tender meat completed with a crisp bit of pickled veg stirs something primal in us. Try this with your next melted sammie, or that slow-cooked pot roast you make when the first cold night hits.
Escabeche Mexicana Recipe
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Escabeche Mexicana
Description
This vibrant escabeche combines carrots, radishes, and jalapeños with herbs and spices for a crisp, tangy pickle. Bright and refreshing, it’s the perfect side to cut through rich dishes or add a zesty crunch to everyday meals.
Ingredients
- 3 16-oz glass jars with lids
- 3 tsp peppercorns (or gochujang pepper)
- 2 cups carrots, sliced
- 3 bunches radishes, sliced (julienned kohlrabi is a delicious substitute)
- 3 jalapeños, sliced & seeds removed
- 9 garlic cloves, peeled and smashed
- 3 bay leaves
- 3 sprigs fresh thyme or oregano
- 1 tbsp organic sugar or piloncillo (raw pure cane sugar)
- 1¼ tsp sea salt
- 1 cup distilled vinegar
- 2 cups water
Instructions
- In each jar, place 1 teaspoon of peppercorns.
- Pack each jar with carrots, radishes, and jalapeños, tucking in a bay leaf, 3 smashed garlic cloves, and a sprig of fresh thyme or oregano into each jar. Look for ways to press these visually stunning ingredients close to the sides of the jars for shelf-appeal.
- Bring vinegar, water, salt, and sugar to a boil. Stir until salt and sugar are dissolved. Pour liquid into jars and let cool to room temperature sealing. Store in refrigerator for at least a day, and up to a month.
Recipe and Story by Gabe Gomez
Styling by Keith Recker
Photography by Dave Bryce
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