Description
Authentic Mexican Pickled Carrots are a flavorful and spicy condiment, perfect for adding a zesty kick to tacos, tortas, grilled meats, or enjoying as a tangy snack. This recipe combines crisp carrots and aromatic vegetables with a vibrant pickling brine infused with jalapeños, garlic, oregano, and traditional Mexican spices, delivering a classic escabeche experience with simple sautéing and quick pickling techniques.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and sliced into 1/4-inch rounds
- 1 medium white onion, sliced
- 3 jalapeños, sliced
- 4 garlic cloves, smashed
Pickling Brine
- 1 1/2 cups white vinegar
- 1 cup water
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dried oregano, preferably Mexican oregano
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Sauté Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the sliced carrots, onion, jalapeños, and smashed garlic cloves. Sauté gently for 5 to 6 minutes until the vegetables begin to soften but still retain some crunch, avoiding any mushiness.
- Prepare Pickling Brine: In a separate saucepan, combine the white vinegar, water, salt, sugar, dried oregano, black peppercorns, bay leaves, cumin seeds, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer and cook for about 3 minutes to dissolve the salt and to release and bloom the flavors of the spices.
- Combine and Cool: Pour the hot brine directly over the sautéed vegetables in the skillet. Stir well to ensure all the vegetables are coated evenly with the brine. Allow the mixture to cool to room temperature.
- Jar and Refrigerate: Transfer the cooled pickled vegetable mixture into a clean jar with a tight-fitting lid. Seal the jar and refrigerate it for at least 24 hours to allow the flavors to meld and deepen.
- Serve: Serve your authentic Mexican pickled carrots chilled as a spicy addition to tacos, tortas, grilled meats, or enjoy them as a flavorful snack on their own.
Notes
- For a milder version, remove the seeds from the jalapeños to reduce heat.
- These pickled carrots store well in the refrigerator for up to 3 weeks.
- To vary the escabeche mix, add cauliflower florets or sliced radishes for additional texture and flavor.
