Shop the Milk Street Store and get free shipping on all contiguous U.S. orders of $100 or more!

The Complete Milk Street TV Show Cookbook

Blue Tv Cookbook Sillo

Save 40% off the cover price! 

Milk Street Recipe

Pickled Vegetables (Escabeche)

45 minutes 30 minutes active, plus cooling

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.

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
  1. 01
    In a bowl, toss together the onions, carrots, jalapeños and salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial