Best Mexican Pickled Carrots Escabeche Recipes

Mexican Pickled Carrots (Escabeche) image

Provided by zeldaz51

Categories Vegetable

Time 3h20m

Yield 1 quart, approximately, 20 serving(s)

Number Of Ingredients 12

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.

Carrot Escabeche (Mexican Pickled Carrots and Chilis) image

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

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

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.