Escabeche Salvadoreño: Traditional Salvadoran Pickled Vegetables

This Escabeche Salvadoreño is a bright and tangy mix of pickled vegetables simmered in vinegar, garlic, and spices a staple side dish in Salvadoran cuisine. Often served with Panes con Pollo, it adds a refreshing crunch and acidity that perfectly balances rich or fried foods.

Table of Contents

Toggle

Escabeche Salvadoreño: Traditional Salvadoran Pickled Vegetables

---

• Author: Sarah
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Escabeche Salvadoreño is a bright and tangy mix of pickled vegetables simmered in vinegar, garlic, and spices — a staple side dish in Salvadoran cuisine. Often served with Panes con Pollo, it adds a refreshing crunch and acidity that perfectly balances rich or fried foods.

---

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cups shredded cabbage
• 2 medium carrots, thinly sliced
• 1 small cauliflower, cut into florets
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, crushed
• 1 cup white vinegar
• 1 cup water
• 1 tsp salt
• ½ tsp black peppercorns
• 1 tsp oregano
• 1 bay leaf
• Optional: 1 small jalapeño or red chili for heat

---

Instructions

1. In a large skillet or saucepan, heat olive oil over medium heat.
2. Add garlic and onion. Cook for about 2 minutes until fragrant.
3. Add carrots and cauliflower. Sauté for 3–4 minutes until slightly tender.
4. Stir in cabbage, bell peppers, and jalapeño (if using).
5. Pour in vinegar and water. Add salt, peppercorns, oregano, and bay leaf.
6. Bring to a gentle simmer and cook for 8–10 minutes until vegetables are crisp-tender.
7. Remove from heat, let cool completely, then transfer to glass jars.
8. Refrigerate at least 4 hours before serving (best after 24 hours).

Notes

Add a few green beans or baby corn for color and variety. For a milder flavor, reduce vinegar by ¼ cup and increase water. Use apple cider vinegar for a softer, fruitier acidity. Pair it with honey-glazed chicken tenders for a sweet and sour balance.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Salvadoran

Nutrition

• Serving Size: 1/2 cup
• Calories: 45
• Sugar: 3g
• Sodium: 150mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: escabeche, pickled vegetables, Salvadoran, vegan, tangy

Why You’ll Love It

• Authentic flavor: A true taste of El Salvador, made with simple ingredients.
• Versatile: Pairs beautifully with grilled meats, sandwiches, or pupusas.
• Healthy: Naturally vegan, gluten-free, and packed with nutrients.
• Make-ahead friendly: Gets better after a day or two of marinating.

Ingredients

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cups shredded cabbage
• 2 medium carrots, thinly sliced
• 1 small cauliflower, cut into florets
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, crushed
• 1 cup white vinegar
• 1 cup water
• 1 tsp salt
• ½ tsp black peppercorns
• 1 tsp oregano
• 1 bay leaf
• Optional: 1 small jalapeño or red chili for heat

Instructions

1. In a large skillet or saucepan, heat olive oil over medium heat.
2. Add garlic and onion. Cook for about 2 minutes until fragrant.
3. Add carrots and cauliflower. Sauté for 3–4 minutes until slightly tender.
4. Stir in cabbage, bell peppers, and jalapeño (if using).
5. Pour in vinegar and water. Add salt, peppercorns, oregano, and bay leaf.
6. Bring to a gentle simmer and cook for 8–10 minutes until vegetables are crisp-tender.
7. Remove from heat, let cool completely, then transfer to glass jars.
8. Refrigerate at least 4 hours before serving (best after 24 hours).

Tips & Variations

• Add a few green beans or baby corn for color and variety.
• For a milder flavor, reduce vinegar by ¼ cup and increase water.
• Use apple cider vinegar for a softer, fruitier acidity.
• Pair it with honey-glazed chicken tenders for a sweet and sour balance.

Serving Suggestions

Serve Escabeche Salvadoreño chilled or at room temperature. It’s traditionally served alongside Panes con Pollo or fried dishes. You can also spoon it over grilled fish or enjoy it as a zesty salad topping.

Storage

Keep your escabeche in sterilized jars in the refrigerator for up to 3 weeks. The flavors intensify over time, making it even more delicious after a few days.

FAQs

More to Try

• Authentic Salvadoran Panes con Pollo
• Oven-Roasted Delicata Squash
• Cucumber and Carrot Salad
• Classic Macaroni Salad
• Creamy Tomato Basil Soup

Conclusion

Escabeche Salvadoreño is a deliciously tangy, crunchy, and colorful side dish that brings the essence of Salvadoran cuisine to your table. Whether served with chicken sandwiches, grilled meats, or pupusas, this traditional pickled vegetable mix adds freshness and flavor to every meal.