About the Recipe
The tangy pickled carrots, onions, and jalapeños from every good taco stand, given an Italian herb twist with Nonna’s Live Vinegar. Great next to street tacos, on a cheese board, or piled onto a sandwich.
Prep Time:
15 mins
Cook Time:
60+ mins (chill in refrigerator)
Serves:
6-8 as a side dish
Level:
Easy
Ingredients
• 2 large carrots, sliced into thin rounds
• 1 medium white onion, sliced into half-
moons
• 3–4 jalapeños, sliced into rounds (seeds in
for more heat, out for less)
• 3 cloves garlic, smashed
• 1/2 cup Nonna’s Live vinegar
• 1/2 cup white vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 tablespoon olive oil
Preparation
1. Warm the olive oil in a saucepan over medium heat. Add the garlic, carrots, and onion, and sauté for 3–4 minutes, just until they start to soften slightly.
2. Add the jalapeños and cook for another minute.
3. Pour in white and Nonna’s vinegars and water, then add the salt, peppercorns, and bay leaf. Bring to a simmer.
4. Simmer for 3–5 minutes, until the vegetables are just tender-crisp — you want a bite left in them, not mush.
5. Remove from heat and let cool slightly, then transfer everything (including the liquid) to a jar or airtight container.
6. Refrigerate for at least 1 hour before serving. For deeper flavor, let it sit for 2–5 days.
7. Serve alongside street tacos, or on sandwiches, nachos, or a cheese board.
Tips & Tricks
• Texture matters: Don’t overcook the vegetables in step 4 — escabeche should stay crisp, not go soft like a cooked side dish.
• Storage: Keeps refrigerated in an airtight container for up to 3 weeks.
• Pairs well with: Our Dante’s Curtido makes a great companion on any taco spread if you want both a slaw and a chunkier pickle option side by side.
Escabeche vs. Curtido
Both are vinegar-forward taco-stand staples, but they’re built differently. This escabeche is chunkier — lightly cooked carrots, onion, and jalapeño brightened with garlic and Italian herbs and our
Nonna’s Live Vinegar. Our Dante’s Curtido is a finer, cabbage-based slaw with a steady, building heat instead of herbal notes. Serve them side by side for a slaw option and a chunkier pickle option on the same taco spread.