Best Carrot Escabeche Mexican Pickled Carrots And Chilis Recipes

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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

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.

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

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

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

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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