Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, classic mexican pickled carrots. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Classic Mexican Pickled Carrots is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Classic Mexican Pickled Carrots is something that I’ve loved my entire life.
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.
To get started with this recipe, we have to prepare a few ingredients. You can cook classic mexican pickled carrots using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Classic Mexican Pickled Carrots:
- Prepare 1.5-2 lbs Whole Carrots
- Take 1/2 Med White Onion
- Prepare 2 Large Jalapeños
- Make ready 1.5 C White Distilled Vinegar
- Prepare 1.5 C Water
- Take 5 Cloves Minced Garlic
- Get 6 Whole Bay Leaves
- Take 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
- Prepare 1 tsp 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.
Steps to make Classic Mexican Pickled Carrots:
- Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
- 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.
- Once the brine has begun to boil, add the carrots, onion, and jalapeño.
- Reduce heat to medium low and cook for about 20 minutes.
- Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
- 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.
So that’s going to wrap this up with this special food classic mexican pickled carrots recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
