Mexican Pickled Carrots Or Zanahorias En Escabeche Recipes

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MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE



Mexican Pickled Carrots or Zanahorias En Escabeche image

Mexican pickled carrots can be served as a garnish or side with any Mexican meal. Put them on tacos, tortas, enchiladas and anything else you want. Your local taqueria has them, but now you can make them at home!

Provided by Nancy R. Lopez & MexicanMadeMeatless.com

Categories     accompaniment     Appetizer     garnish     topping

Time 35m

Number Of Ingredients 14

1 lb. carrots (peeled and cut into coins*)
1 medium large white onion (sliced into slivers)
3 fresh jalapeños (sliced into strips (or use serranos))
4 whole garlic cloves (if small use more)
3 whole bay leaves
1 teaspoon black peppercorns
1 teaspoon oregano (preferably Mexican oregano)
1 teaspoon fine sea salt
1.5 cups plain white vinegar ((1 1/2 cups) see notes)
1.75 cups water ((1 3/4 cups) see notes)
2 Tablespoons olive oil (more if needed)
jars and lids (sanitized ( I used one 32oz jar + one 8oz jar))
large frying pan
medium pot

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!

Nutrition Facts : ServingSize 10 servings, Carbohydrate 69 g, Protein 8 g, Fat 30 g, SaturatedFat 4 g, Sodium 2680 mg, Fiber 19 g, Sugar 30 g, Calories 611 kcal

ZANAHORIAS Y AJO EN ESCABECHE (MEXICAN STYLE PICKLED CARROTS AND GARLIC)



ZANAHORIAS Y AJO EN ESCABECHE (MEXICAN STYLE PICKLED CARROTS AND GARLIC) image

Categories     Condiment/Spread     Vegetable     Quick & Easy     Vegan     Boil

Yield 8 cups

Number Of Ingredients 13

1 lb pkg baby carrots, (already peeled), sliced diagonally in half or thirds to be about the size of a large olive (see introductory notes)
2 yellow onions, peeled and sliced
4-6 C water
7 ounces whole pickled jalapeno peppers, with juices reserved
1 tbsp dried oregano
1 whole clove
3 whole black peppers
2 bay leaves
70-80 whole garlic cloves (see introductory notes)
3 cloves garlic coarsely chopped
2 cups cider vinegar
1/4 cup olive oil
2 tsp salt (scant)

Steps:

  • 1.Put the oil in a 3 quart pot with the bay leaves and cook over medium heat for about a minute to infuse the oil with bay flavor - do not brown, but it should be fragrant and maybe a bit toasty. 2.Add the pepper and clove, stir for 30 seconds, then reduce heat and add the oregano and chopped garlic, pause a moment to stir until garlic is golden but not brown. 3.Immediately add the water, (enough to cover) salt, jalapeno juices and carrots and bring to a boil. Simmer rapidly until not quite tender (about 5 minutes). 4.Remove from heat, add remaining ingredients, (onions, jalapenos, garlic, vinegar) and more water if needed to cover. Stir to mix, cover pot and allow to cool. 5.Transfer all ingredients to jars or other containers with tight lids, and refrigerate for at least 24 hours, 48-72 hours if possible. Will keep in the fridge for about two weeks.

CARROT ESCABECHE (MEXICAN PICKLED CARROTS AND CHILIS)



Carrot Escabeche (Mexican Pickled Carrots and Chilis) image

Make and share this Carrot Escabeche (Mexican Pickled Carrots and Chilis) recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 2 cups

Number Of Ingredients 8

10 1/2 fluid ounces cider vinegar
1 tablespoon flaked sea salt
1 tablespoon caster sugar (superfine)
1 teaspoon dried oregano
4 carrots, finely diced
1 jalapenos or 1 small green chili, thickly sliced
1 small onion, finely diced
2 garlic cloves, halved

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.

Nutrition Facts : Calories 129.8, Fat 0.4, SaturatedFat 0.1, Sodium 93.7, Carbohydrate 24.7, Fiber 4.4, Sugar 14.2, Protein 1.8

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