Escabeche (Mexican Pickled Vegetables)

1 review, 3 star(s). 100% would make again

Ready in 1h

Try this Escabeche (Mexican Pickled Vegetables) recipe, or contribute your own.


1 sm Red onion; julienned
1 c Baby corn
1 Red bell pepper; seeded
2 tb Fresh Oregano
1 tb Dijon mustard
1 ts Black pepper; (or to taste)
1 c Broccoli; cooked al dente, florets
1 1/2 c Salad oil
1 c Carrots; sliced, cooked al dente
1 c Jalapeno chiles; Pickled
1/2 c White vinegar
2 ts Salt; or to taste
1 Green bell pepper; seeded
1 c Cauliflower; florets, cooked
1 c Jalapeno chiles; Pickled
1 sm Yellow onion; julienned

Original recipe makes 20



In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes. Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups. Michael Bowers CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

Alert editor   
Calories Per Serving: 67 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Escabeche (Mexican Pickled Vegetables)

Rating (optional):

sign in to add your comment

Learn more

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free