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Escabeche Recipe: Pickled Fish and Chicken

Escabeche pickled vegetables in a jar—jalapeños, carrots, and onions
Servings:

8
Servings

Escabeche


Escabeche is a bright, tangy, and slightly spicy pickled vegetable medley made with jalapeños, carrots, onions, garlic, and bay leaves. Gently cooked in a vinegar-and-water brine with oregano and salt, this versatile condiment adds zip to tacos, sandwiches, grilled meats, tortas, or simply as a flavorful snack straight from the jar. It’s quick to prepare, develops more depth if allowed to rest for a few days, and stores well in the refrigerator for up to a month.
Total:

20 minutes

Equipment

  • Chef’s knife
  • Cutting board
  • Skillet or medium pot
  • Heat-safe jar or airtight container (mason jar recommended)
  • Mixing spoon and measuring cups/spoons

Ingredients

  • 2 tbsp high-heat neutral oil (such as avocado or vegetable oil)
  • 4–5 jalapeños, halved (remove seeds for less heat)
  • 1 large carrot, sliced into thin rounds
  • 2 garlic cloves, peeled and smashed
  • 1/2 large white onion, thinly sliced
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 tbsp salt
  • 1 tsp dried crushed oregano
  • 2 bay leaves

Instructions

  1. Heat the oil in a skillet or medium pot over medium heat until shimmering.
  2. Add the halved jalapeños, sliced carrots, smashed garlic, and sliced onion. Sauté, stirring occasionally, for about 5 minutes until the vegetables begin to soften and the onions are translucent.
  3. Pour in the white vinegar and water. Stir in the salt, dried oregano, and bay leaves.
  4. Bring the mixture to a gentle simmer. Cook for 8–12 minutes, stirring occasionally, until the vegetables are tender but still retain some bite—avoid overcooking so they do not become mushy.
  5. Remove the pot from the heat. Carefully transfer the vegetables and the hot brine into a clean, heat-safe jar or airtight container, packing the vegetables so they are submerged in the liquid.
  6. Allow to cool at room temperature for at least one hour. Once cool, seal the jar and refrigerate.
  7. For best flavor, let the escabeche rest in the refrigerator for 24–48 hours before serving so the flavors meld. Store in the fridge for up to one month.

Notes

  • Adjust heat: Reduce the number of jalapeños or remove their seeds to mellow the spice. For greater heat, leave seeds intact or add a serrano pepper.
  • Vegetable variations: Add cauliflower florets, blanched green beans, bell peppers, or thinly sliced zucchini for variety and color. Sturdier vegetables hold up better in the brine.
  • Flavor development: Escabeche improves with time—the flavors become more balanced after a day or two. Use it as a condiment, topping, or side dish.
  • Serving ideas: Spoon escabeche over grilled fish, chicken, tacos, tortas, or tostadas. It also pairs nicely with roasted vegetables and cheeses for a bright contrast.
  • Storage and safety: Always store escabeche in a clean, airtight jar in the refrigerator. Consume within one month for best quality. Use a clean utensil each time you remove some to avoid contamination.
  • Jar preparation: Rinse jars and lids in hot water and dry thoroughly before filling. If using hot brine, transfer carefully to heat-safe containers to avoid cracking cold glass.
  • Make-ahead: This recipe is a great make-ahead condiment—prepare several days in advance to let the flavors fully meld for peak taste.


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