Recipes details Download PDF
Site Logo

Escabeche - Mexican Pickled Vegetables

yield: 3 total time: 20 minutes
Icon site

Ingredients

  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large carrots cut on the diagonal, about 1/4″
  • 3 jalapeños large, cut off the small end of the jalapeno, then prick several times with tip of a knife
  • 1/2 white onion sliced in half lengthwise, pole to pole so you have two quarters of the onion then across in 1/4″ slices
  • 1/2 bell pepper sliced then cut into pieces about 1 1/2″ long
  • 3 cloves garlic peeled and halved lengthwise if large
  • 8 black peppercorns
  • 1/2 teaspoon marjoram or 1/2 teaspoon Mexican oregano

Nutrition

  • Calories : 130 calories
  • Carbohydrate : 26 grams
  • Fiber : 3 grams
  • Protein : 1 grams
  • Sodium : 830 milligrams
  • Sugar : 21 grams
Icon site footer
Thank you for visiting our website. Hope you enjoy Escabeche - Mexican Pickled Vegetables above. You can see more 20 mexican pickled vegetables canning recipe Unleash your inner chef! to get more great cooking ideas.

Recipes with Similar Ingredients