Escabeche – The OG Taco Shop Pickled Vegetables

About to eat the finished and cooled Escabeche

Escabeche – Spicy, Tangy & The Perfect Taco Side

Introduction

This was always in my grandma’s fridge.

She had this Tupperware container with a built-in strainer, making it easy to get the perfect jalapeño/carrot combo.Growing up in Chicago, I’d play baseball at McKinley Park, then hit Los Comales (a local Chicago taco chain)—and sure enough, there was always a container of escabeche on the table.

It’s the perfect accompaniment for tacos, tortas, grilled meats, or straight from the fridge when you need a spicy snack.

Why This Recipe Works

✔ Spicy, Tangy, & Balanced → The jalapeños bring heat, the vinegar adds bite, and the piloncillo (or brown sugar) rounds it out.
✔ Layers of Flavor → Toasted spices + fresh herbs make it next-level good.
✔ Fridge Staple → Keeps for weeks—always ready for tacos, tortas, or straight snacking.

Ingredients

Escabeche (Pickled Jalapeños & Carrots) (Yields: 2.25 Quarts)

• 454g jalapeño chiles, stemmed & quartered lengthwise (1 lb)

• 454g carrots, peeled & mandolined into ⅛-inch “surfboards” (1 lb)

• 25g Diamond Crystal kosher salt (3 T)

• 1.5g black peppercorns, whole (35 each)

• 2.5g cumin seeds, whole (1 tsp)

• .5g cloves, whole (5 each)

• 2g dried bay leaves (12 each)

• 2g Mexican oregano (2 heaping tsp)

• 1g coriander seeds (1 tsp)

• .5g fresh thyme, leaves only (1 tsp)

• 80g whole garlic cloves, peeled & divided (about 25 cloves)

• 125g water (½ cup)

• 125g neutral oil (½ cup)

• 454g white onion, julienned (1 lb)

• 800g apple cider vinegar (just under 1 quart)

• 130g white distilled vinegar (½ cup)

• 2g fresh oregano (about 5 sprigs)

• 2.5g fresh bay leaves (7 each)

• 4g fresh thyme sprigs (about 7 sprigs)

• 30g piloncillo or brown sugar (piloncillo is best), grated

Instructions

1️⃣ Salt & Sweat the Jalapeños & Carrots

1. In a bowl, mix carrots & jalapeños with 25g salt.

2. Toss well and let sit at room temperature for 1 hour.

2️⃣ Toast the Spices & Make the Spice Puree

1. In a dry sauté pan, toast peppercorns, dried bay leaves, cumin, cloves, oregano, and coriander just until fragrant.

2. Remove from heat.

3. Blend toasted spices with fresh thyme, 40g garlic cloves, and 125g water until smooth. Reserve.

Onions sautéing with with spices

3️⃣ Sauté the Base

1. Heat neutral oil in a deep-sided pot over medium-high heat.

2. Add onions, a pinch of salt, and the spice puree.

3. Cook, stirring, until onions soften and liquid evaporates (about 10 mins).

All vegetables and spices simmering

4️⃣ Combine & Simmer

1. Strain the salted jalapeños & carrots, reserving liquid.

2. Add them to the pot with onions.

3. Cook while stirring over medium-high heat for 10 minutes.

4. Add the reserved chile/carrot juice, both vinegars, 40g whole garlic cloves, fresh thyme, fresh bay leaves, fresh oregano, and piloncillo.

5. Simmer for 8 minutes, stirring occasionally.

6. Taste & adjust seasoning with salt or more piloncillo as needed.

My favorite jar for storing escabeche!

5️⃣ Cool & Store

1. Remove from heat & let cool to room temperature.

2. Transfer into deli containers or jars.

3. Store in the fridge—good for several weeks!

How to Eat Escabeche Like a Pro

🔥 Tacos & Tortas → Adds the perfect spicy-tangy crunch.
🔥 Grilled Meats → Cuts through the richness with acid & heat.
🔥 Straight from the Fridge → Yeah, you already know.

Make It & Show Me

Try this recipe and tell me how you eat it! Tacos? Tortas? Straight out of the jar? Tag me on Instagram @goatboyintl so I can see.