Mexican Style Hot Pickled Carrots Recipes

HOT PICKLED CARROTS

Hot Pickled Carrots image

I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any...

Provided by Mary Ann Hanson

Time 30m

Number Of Ingredients 8

Ingredients

1 lb carrots, peeled and cut into sticks (i just use baby carrots)
1 large yellow onion, sliced and separated
3 jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp kosher or pickling salt
1/3 c sugar
1 c white vinegar
1 c water
1/2 Tbsp dried oregano (if you have fresh use it!)

Steps:

1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

MEXICAN PICKLED CARROTS (ESCABECHE)

Mexican Pickled Carrots (Escabeche) image

Adapted from the Fresh Approach Cooking blog, I've added a couple of things to it. This is a refrigerated pickle, crisp, spicy, and addictive. It will keep a couple of months or longer in the fridge. The cooking time is the minimum refrigeration time for the pickle.

Provided by zeldaz51

Categories Vegetable

Time 3h20m

Yield 1 quart, approximately, 20 serving(s)

Number Of Ingredients 12

Ingredients

10 carrots, peeled and sliced diagonally
6 -8 small radishes, quartered
2 fresh green jalapenos, with seeds, sliced thickly crosswise
2 garlic cloves, thinly sliced
2 teaspoons Mexican oregano
1 medium white onion, thinly sliced
1 cup white vinegar
1 cup filtered water
1 teaspoon granulated sugar
4 teaspoons salt
5 bay leaves
1/2 teaspoon black peppercorns

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.

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