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Pickled Vegetables (Escabeche)
Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.
4
Cups
Tip
Don’t slice the onions crosswise. We preferred the texture and appearance of onions sliced from pole to pole. And the thinner the slices the better; aim for about ⅛-inch thickness.
45 minutes
30 minutes active, plus cooling
Ingredients
-
1
large red onion (¾ pound), halved and thinly sliced lengthwise
-
½
pound carrots, peeled, halved lengthwise and thinly sliced on a bias
Directions
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01In a bowl, toss together the onions, carrots, jalapeños and 1 tablespoon salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
Reviews
January 26, 2026
Way too much sugar.
I would have hoped Milk Street could avoid the "more sugar in everything" trend that infects Kimball's former venture. The recipe calls for 1/2 cup sugar, which essentially produces carrots and onions in syrup. I can easily compare it with authentic escabeche from the supermarket (I live in Texas), and the difference is huge. It almost seems like the recipe has a mistake in it. I will play with the recipe, because I love fresh escabeche. I cannot imagine using more than a tablespoon of sugar, which is an eighth of that called for in the recipe above.
April 7, 2026
A question about the salt in the recipe
Folks - There seems to be a discrepancy in the recipe about how much salt to use. The ingredients list calls for 5 teaspoons of Kosher salt. The directions call for using 1 tablespoon (3 teaspoons - my comment). Sure would like to know which is correct.
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Is the sugar necessary? trying to eat healthier