Carrot Escabeche Mexican Pickled Carrots And Chilis Recipes

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE

Steps:

• Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
• Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
• Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
• Add the remaining ingredients and bring to a quick boil.
• Reduce the heat and simmer for 10 minutes.
• Cool, then transfer to a jar.

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Steps:

• Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
• If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
• Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
• Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS

Steps:

• Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
• Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
• Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
• Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
• Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
• Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
• I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

PICKLED JALAPENOS AND CARROTS

Steps:

• Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.

MEXICAN PICKLED CARROTS (ESCABECHE)

Steps:

• Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
• Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
• Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
• When cool, cover and refrigerate the pickles for at least 3 hours.

CARROT ESCABECHE (MEXICAN PICKLED CARROTS AND CHILIS)

Steps:

• Place the vinegar, salt, sugar, oregano and 75 ml/2 fl oz/1/4 cup water in a saucepan over medium heat, stirring to dissolve the sugar, and bring to the boil.
• Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
• Refrigerate for at least 1 hour. Serve cold or at room temperature.

ESCABECHE

Steps:

• Slice and chop all of the vegetables and peppers into uniform size. You can slice into strips or rounds. Don't make the pieces to thick so that they will marinate and pickle easily. Set aside.
• In a large skillet, heat the grapeseed oil to medium heat. After a minuts, add the cauliflower and carrots. Saute for 3-4 minutes.
• Add in the onions, jalapeños, serrano and habanero. Saute for another 2 minutes.
• Add in the bay leaves, oregano and peppercorns. In a large measuring cup, add the vinegar, water and sugar. Season to taste with salt. I like mine a little more salty. Pour into the skillet with vegetables. Stir well and cook on low for 3 minutes. Remove from heat and let cool at room temperature. Once cooled, store in an airtight container in the refrigerator. Will keep for 6-8 weeks.

MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE

Steps:

• You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
• In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
• Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you'd like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
• In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it's ready to be poured over the carrots in the jars.
• Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn't spill.
• Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
• Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that's if they last you that long!