CARROT ESCABECHE (MEXICAN PICKLED CARROTS AND CHILIS)
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
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
MEXICAN PICKLED CARROTS (ESCABECHE)
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
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.
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
TAQUERIA-STYLE SPICY PICKLED CARROTS
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
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
MEXICAN HOT CARROTS
I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.
Provided by lili619
Categories Side Dish Vegetables Carrots
Time 8h30m
Yield 8
Number Of Ingredients 4
Steps:
- Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
- Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
- Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.1 g, Sodium 39.5 mg, Sugar 5 g
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