Carrot And Onion Pickle Recipes

TAQUERIA-STYLE SPICY PICKLED CARROTS

Taqueria-Style Spicy Pickled Carrots image

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

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.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

CARROT AND ONION PICKLE

Carrot and Onion Pickle image

Sharp, sweet and tangy, this light pickle has bite and adds a refreshing contrast to fried snacks and indulgent treats and makes a good change from the normal cucumber pickle.

Provided by English_Rose

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 carrots, peeled
1 white onion, finely sliced
1 tablespoon sugar
2 teaspoons sea salt
1/2 cup japanese rice wine vinegar
2 teaspoons fish sauce

Steps:

Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.

Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 944, Carbohydrate 6, Fiber 0.8, Sugar 3.9, Protein 0.5

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