Description
Discover the vibrant and tangy delight of Mexican pickled carrots, also known as zanahorias en escabeche. These crunchy, zesty carrots are a fantastic topping for tacos, tortas, and tostadas or can be enjoyed as a standalone snack. With their balance of sweetness and spice, they bring an exciting burst of flavor to your meals. This quick recipe allows you to whip up a batch in just 20 minutes, making it perfect for gatherings or everyday meals. Elevate your culinary experience with this easy-to-make condiment that’s sure to impress family and friends.
Ingredients
Scale
- 1 ½ pounds carrots
- 1 small onion (sliced)
- 3–4 serrano or jalapeño chilies (whole or sliced)
- 1 ¼ cup vinegar (white or apple cider)
- 1 ¼ cup water
- 3 cloves garlic (peeled)
- 1 tablespoon Mexican oregano
- 3 bay leaves
- ½ teaspoon black peppercorns (lightly crushed)
- 1 teaspoon table salt (or more to taste)
- 3 tablespoons olive oil
Instructions
- Peel and slice the carrots into coins or diagonal pieces for even cooking.
- In a large pan over medium heat, warm the olive oil and sauté garlic, carrots, onions, black peppercorns, and chilies for about two minutes until fragrant.
- Add vinegar, water, salt, bay leaves, and oregano to the pan; stir well.
- Reduce heat and simmer uncovered for 4-5 minutes until the carrots reach your desired tenderness. Adjust salt if necessary.
- Allow the mixture to cool at room temperature before transferring to sterilized jars along with the brine.
- Enjoy immediately or refrigerate overnight for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 45
- Sugar: 7g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg