Adding a vegetable escabeche to even the most familiar dish can accomplish two things. First, a little vinegar brightens the palate with its sharp contrast to rich fats and darker flavors. Sauce-heavy or dairy-forward foods, for example, tend to dull the taste buds. Second, the gentle crunch is a simple pleasure. A forkful of tender meat completed with a crisp bite of pickled veg stirs something primal in us. Try this vegetable escabeche with your next melted sammie, or that slow-cooked pot roast you make when the first cold night hits.
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What Is Escabeche?
Tangy, vibrant escabeche has deep roots in Spanish, Latin American, and Filipino kitchens. Valued for its balance of vinegar, spice, and herbs, escabeche is about preserving peak garden produce so that it can be enjoyed when fresh vegetables are scarce. Escabeche is basically a batch of pickled mixed vegetables, with layers of flavor that delight the palate.
In Spain, escabeche is often combined with sardines or mackerel steeped in bay-scented vinegar. Across Latin America, chilies and regional herbs add heat and depth. In the Philippines, ginger and sweet bell peppers bring a tropical brightness. More than a recipe, escabeche is a culinary conversation across continents, shaped by trade, migration, and tradition. Its enduring appeal lies in its versatility: equally at home on a rustic family table or reimagined in contemporary dining.
PrintESCABECHE
Description
A forkful of tender meat completed with a crisp bite of pickled veg stirs something primal in us. Try this with your next melted sammie, or that slow-cooked pot roast you make when the first cold night hits.
Ingredients
- 3 16-oz glass jars with lids
- 3 tsp peppercorns (or gochujang pepper)
- 2 cups carrots, sliced
- 3 bunches radishes, sliced (julienned kohlrabi is a delicious substitute)
- 3 jalapeños, sliced & seeds removed
- 3 bay leaves
- 9 garlic cloves, peeled and smashed
- 3 sprigs fresh thyme or oregano
- 1 tbsp organic sugar or piloncillo (raw pure cane sugar)
- 1 1/4 tsp sea salt
- 1 cup distilled vinegar
- 2 cups water
Instructions
- In each jar, place 1 teaspoon of peppercorns.
- Pack each jar with carrots, radishes, and jalapeños, tucking in a bay leaf, 3 smashed garlic cloves, and a sprig of fresh thyme or oregano into each jar. Look for ways to press these visually stunning ingredients close to the sides of the jars for shelf-appeal.
- Bring vinegar, water, salt, and sugar to a boil. Stir until salt and sugar are dissolved. Pour liquid into jars and let cool to room temperature sealing. Store in refrigerator for at least a day, and up to a month.
Recipe and Styling by Keith Recker
Photography by Dave Bryce
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