How to Prepare Delicious Classic Mexican Pickled Carrots

Classic Mexican Pickled Carrots. This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil. Zanahorias en escabeche is a pickle of carrots, jalapeños, and onions that you've likely been served as a starter or alongside tacos at your favorite taqueria.

They are surprisingly easy to make too, and for the next few weeks your fridge will be capable of supplying you with crispy, delicious jolts to the system any time you need it. Mexican pickled carrots are highly addicting and a family favorite! Great recipe for Classic Mexican Pickled Carrots. You can have Classic Mexican Pickled Carrots using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Classic Mexican Pickled Carrots

1. Prepare 1.5-2 lbs of Whole Carrots.
2. You need 1/2 of Med White Onion.
3. You need 2 of Large Jalapeños.
4. You need 1.5 C of White Distilled Vinegar.
5. Prepare 1.5 C of Water.
6. It’s 5 Cloves of Minced Garlic.
7. Prepare 6 of Whole Bay Leaves.
8. Prepare 2 tsp of Mexican Oregano (yes it matters…trust me, you can taste the difference).
9. You need 1 tsp of Kosher Salt.

These are the hot carrots like you get in Mexican restaurants. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent.

Classic Mexican Pickled Carrots step by step

1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil..
2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots..
3. Once the brine has begun to boil, add the carrots, onion, and jalapeño..
4. Reduce heat to medium low and cook for about 20 minutes..
5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar..
6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days..

Authentic Mexican Pickled Carrots These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican. Recipe adapted from Kevin West, Saving the Season. His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute. When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans.