Mexican Pickled Carrots Recipes

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!

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.

MEXICAN STYLE HOT PICKLED CARROTS

Steps:

• Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
• Boil for 5 minutes and then remove from heat.
• To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
• Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
• Can also be kept in airtight containers in refrigerator.
• Makes 8-9 cups.

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.

PICKLED CARROTS AND JALAPENOS

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.