Fructose Free Mexican Escabeche (Pickled Vegetables)
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Learn more →Ingredients
8 servings
- 4 medium jalapeños, sliced into ¼-inch rounds
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/2 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 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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