It’s been a little while since this Facebook live class took place, but what is the meaning of time anyway? If you’re not interested in following the hot packed pickle process as described in a previous escabeche post, here is a simplified version in video and recipe form.

Chiles en Escabeche

  • Servings: 10 ea.
  • Difficulty: medium
  • Print


  • 1 pound serrano or jalapeño peppers
  • 2 medium carrots
  • 1 medium white onion
  • 1 or 2 Mexican grey squash, or other seasonal vegetables (cauliflower, turnip, etc)
  • 2 cups distilled water
  • 2 cups distilled white vinegar
  • 2 tablespoons kosher salt
  • 1 bay leaf
  • 2 cloves garlic
  • 1 teaspoon rough cracked black pepper
  • 1 teaspoon Mexican oregano
  • ½ teaspoon coriander seed


Wash ingredients thoroughly. Cut the chile in half lengthwise, or leaving whole, cut an X vent into the bottom. Peel carrots and cut into ¼” thick rounds, cutting in half widthwise as needed. Cut off the ends of the squash, and remove any bruised pieces. Cut into half or quarters as needed lengthwise, and cut into ¼” pieces. Cut the top and bottom off the onion, peel, cut in half, and cut into ¼” inch sticks.

If desired, place all the spices inside a large enough piece of cheesecloth to contain them. If cheesecloth is not available simply strain pickling liquid before adding vegetables. Bring the vinegar, distilled water, kosher salt and spice bundle to a boil in a large enough pot to contain the liquid and all the vegetables. Allow to boil for approximately 5 minutes, to cook out some of the harshness of the vinegar. Add chiles and carrots to the pot, cooking for an additional 6 minutes. Add squash and onion, and turn off the heat. Pour mixture into a glass container and place in the refrigerator to cool, uncovered.

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