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 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.
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
ZANAHORIAS Y AJO EN ESCABECHE (MEXICAN STYLE PICKLED CARROTS AND GARLIC)
Steps:
- 1.Put the oil in a 3 quart pot with the bay leaves and cook over medium heat for about a minute to infuse the oil with bay flavor - do not brown, but it should be fragrant and maybe a bit toasty. 2.Add the pepper and clove, stir for 30 seconds, then reduce heat and add the oregano and chopped garlic, pause a moment to stir until garlic is golden but not brown. 3.Immediately add the water, (enough to cover) salt, jalapeno juices and carrots and bring to a boil. Simmer rapidly until not quite tender (about 5 minutes). 4.Remove from heat, add remaining ingredients, (onions, jalapenos, garlic, vinegar) and more water if needed to cover. Stir to mix, cover pot and allow to cool. 5.Transfer all ingredients to jars or other containers with tight lids, and refrigerate for at least 24 hours, 48-72 hours if possible. Will keep in the fridge for about two weeks.
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