Taquería Style Escabeche

December 22, 2020
0 Ratings
Photo by Amy Hebert
  • Prep time 30 minutes
  • Cook time 15 minutes
  • makes 2 jars
Author Notes

Pickled carrot, red onion, & jalapeño done in the style of my favorite Mexican taquerías. —Amy Hebert

What You'll Need
  • 1 teaspoon cumin seeds
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 1 teaspoon pickling salt
  • 2 teaspoons dried Mexican oregano
  • 1/2 teaspoon black peppercorns (lightly crushed)
  • 6-8 jalapeños
  • 1 red onion
  • 2 3/4 pounds carrots
  • 8 garlic cloves
  • 8 dried red chilis
  1. Prep the vegetables for pickling: Peel the carrots, then cut 1/4 inch slices on a diagonal bias. Seed the jalapeños, then cut 1/4 inch slices. Peel the red onion, then cut 1/4 inch slices.
  2. Prep the pickling liquid: Use a medium saucepan (3 quart or larger). Add the vinegar, water, pickling salt, dried Mexican oregano, and lightly crushed black peppercorns.
  3. Pickle the vegetables: Add the sliced carrots, jalapeños, and red onion to the pickling liquid. Cover saucepan with a lid. Bring to a boil over high heat then turn heat off and leave covered.
  4. Toast the cumin seeds: Use a small skillet. Add the cumin seeds and toast over medium-high heat. Stir often until the seeds are golden and fragrant, then transfer to a small dish to cool. (1 to 2 minutes)
  5. Prep each jar for pickles and pickling liquid: Add 1/2 tsp of toasted cumin seeds. Add 4-6 dried red chilis. Add 4 cloves of garlic.
  6. Jar the pickles and pickling liquid: Uncover the saucepan with pickles and pickling solution. Divide the pickled carrots, jalapeños, and red onion evenly between both jars. Top each jar off with warm pickling liquid, leaving 1/2 inch of headspace in each jar. Seal each jar and refrigerate.
  7. Pickles are ready-to-eat after resting overnight. Refrigerate for up to 1 month.

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