Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Pickled Vegetables (Escabeche)

45 minutes 30 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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


  • 1

    large red onion (¾ pound), halved and thinly sliced lengthwise

  • ½

    pound carrots, peeled, halved lengthwise and thinly sliced on a bias


  1. 01
    In 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.
Ruchita G.

Is the sugar necessary? trying to eat healthier

Pardon the interruption

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


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.