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bartaco Escabeche

bartaco Escabeche

Recipe courtesy of bartaco
A bright and crisp pickled veggie escabeche, with a tangy spicy brine.
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Course Appetizer
Cuisine Mexican
Servings 4 servings



  • 1 large carrot, peeled, 3-inch by 1/4-inch bias cut, ridged
  • 1/2 jalapeño, 1/4-inch half moons
  • 1 medium yellow onion, 1/2-inch julienne
  • 1 medium red bell pepper, 3/8-inch julienne
  • 1 head of cauliflower florets, halved
  • 1 whole garlic head, halved

Escabeche Brine

  • 2 cups white vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp dried oregano
  • 1 tbsp kosher salt


  • Cut carrots on a bias.
  • Cut remaining vegetables by hand and combine in a deep container, set aside.
  • In a stock pot, bring escabeche brine to a boil. Remove from heat and pour over vegetables while still hot.
  • Store in refrigerator in brine for a minimum of 12 hours.
Keyword Pickles
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