Anti Inflammatory Mexican Escabeche (Pickled Vegetables)
Total time1 hr 25 min
Prep time15 min
Cook time10 min
5.0(8)
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Learn more →Ingredients
8 servings
- 4 medium jalapeños, sliced into ¼-inch rounds
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 medium white onion, halved and sliced into ¼-inch half-moons
- 4 cloves garlic, peeled and lightly smashed
- 1 cup white vinegar
- 1 cup water
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black peppercorns
- 2 bay leaves
- ½ tsp cumin seeds (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion, carrots, and jalapeños and cook, stirring occasionally, until the onion is just softened and translucent at the edges, about 4–5 minutes.
- 2
Add the garlic, dried oregano, black peppercorns, bay leaves, and cumin seeds (if using) and cook, stirring, until fragrant, about 1 minute.
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