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Mexican Style Pickled Vegetables
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Chef Eddy Recipe
Mexican Style Pickled Vegetables
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Mexican Style Pickled Vegetables (Escabeche) are a super easy, healthy snack and taste great served with fish tacos and carnitas. Crunchy, tangy, and spicy, the vegetables are just briefly boiled and are a good way to hang onto the taste of summer all year long.

Prep time
Bake/Cook time
6-8 servings
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Mexican Style Pickled Vegetables
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
6-8 servings


  • 2 cups water
  • 2 cups apple cider or white wine vinegar
  • 2 teaspoons salt
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon cumin seeds (optional)
  • 2 garlic cloves, minced
  • 1 jalapeno
  • 5 medium carrots
  • 1/3 head cauliflower
  • 1 medium yellow onion


  1. Place water, vinegar, salt, sugar, cumin, and garlic cloves in a pot large enough to hold all ingredients.
  2. Bring to a boil.
  3. Slice jalapeno thinly. For a mild flavor, remove seeds. The more seeds, the hotter (spicier) the end result.  (Rubbing your hands with cooking oil protects your hands from jalapeno heat.)
  4. Peel and slice carrots in 1/6-inch slices. Pull cauliflower into smaller florets. Cut onion in half and then in thin slices.
  5. Add vegetables to boiling mixture and return to a boil.
  6. Once boiling, remove from heat and when safe enough to handle pour into glass jars. Cover and refrigerate.
  7. Best after a few hours.
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