Best 4 Mexican Pickled Carrots Escabeche Recipes

**Mexican Pickled Carrots (Escabeche): A Culinary Journey into Flavors, Colors, and Textures**

Embark on a culinary adventure with Mexican pickled carrots, also known as escabeche, a vibrant and flavorful dish that tantalizes the taste buds with its unique blend of sweet, tangy, and savory notes. Immerse yourself in the rich Mexican culinary heritage as we explore the enticing flavors of this traditional pickled carrot dish. Discover the secrets behind its captivating taste, vibrant colors, and enticing textures. Unravel the culinary magic of escabeche and learn how to create this delightful dish in the comfort of your own kitchen. Join us on this gastronomic journey as we delve into the world of Mexican pickled carrots and uncover the culinary treasures that await.

Let's cook with our recipes!

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Escabeche Recipe (Mexican Pickled Vegetables) image

Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.

Provided by Kim

Categories Condiment

Time 35m

Number Of Ingredients 9

Ingredients

1 small red onion (sliced thin)
2 medium carrots (sliced thin)
1 large jalapeno (sliced into thin rings)
1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))
1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))
1 1/2 cups apple cider vinegar
3/4 cup water
2 teaspoons sugar
1/2 teaspoon salt

Steps:

Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g

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

Ingredients

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

Ingredients

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

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

Ingredients

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

Tips:

For the best flavor, use fresh, crisp carrots. Choose carrots that are about the same size so they cook evenly.
If you don't have any pickling vinegar on hand, you can make your own by combining equal parts white vinegar and water. Add a few tablespoons of sugar and a teaspoon of salt to the mixture and bring it to a boil. Once the sugar and salt have dissolved, remove the mixture from the heat and let it cool completely.
You can add other vegetables to the escabeche, such as cauliflower, zucchini, or bell peppers. Just be sure to cut them into bite-sized pieces so they cook evenly.
If you like a spicy escabeche, add a few chili peppers to the mixture. Just be sure to remove the seeds before adding them so they don't make the escabeche too hot.
Escabeche is a great dish to make ahead of time. It can be stored in the refrigerator for up to two weeks.

Conclusion:

Mexican pickled carrots, also known as escabeche, is a delicious and versatile dish. It can be served as a side dish, a condiment, or even as a main course. It's a great way to use up leftover carrots and it's also a healthy and flavorful addition to any meal. So next time you're looking for a new and exciting way to enjoy carrots, give escabeche a try!