Description
Mexican Pickled Carrots (zanahorias en escabeche) are a vibrant and flavorful condiment that adds a delightful crunch to any meal. With their perfect balance of tanginess, sweetness, and heat, these pickled carrots elevate tacos, tortas, tostadas, and salads. This easy-to-make recipe is not only quick to prepare but also a fantastic way to add color and nutrition to your dishes. Enjoy them fresh or let them marinate overnight for an even richer flavor. Whether you’re hosting a casual gathering or celebrating a special occasion, these pickled carrots are sure to impress!
Ingredients
Scale
- 1 ½ pounds carrots (peeled and sliced)
- 1 small onion (sliced)
- 3–4 serrano or jalapeño chilies (whole or sliced)
- 1 ¼ cups vinegar (white or apple cider)
- 1 ¼ cups water
- 1 tablespoon Mexican oregano
- 3 bay leaves
- ½ teaspoon black peppercorns
- 3 cloves garlic (peeled)
- 3 tablespoons olive oil
- 1 teaspoon table salt
Instructions
- Peel and cut the carrots into coins or diagonal slices of similar thickness.
- In a large pan over medium heat, heat olive oil. Add garlic, sliced onions, black peppercorns, and chilies; sauté until fragrant (about 2 minutes).
- Pour in vinegar and water; add salt, bay leaves, and oregano. Mix well.
- Lower heat and simmer for 4-5 minutes until carrots reach desired tenderness.
- Remove from heat, cool to room temperature, then transfer to sterilized jars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 100g
- Calories: 70
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg