Description
Experience the vibrant flavors of Authentic Mexican Pickled Carrots, a spicy and tangy condiment perfect for enhancing tacos, tortas, grilled meats, or enjoyed as a zesty snack. This traditional escabeche-style recipe combines crisp carrots, jalapeños, and aromatic spices in a flavorful vinegar brine, creating a quick-pickled vegetable mix that delivers a delightful crunch and bold taste.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and sliced into 1/4-inch rounds
- 1 medium white onion, sliced
- 3 jalapeños, sliced
- 4 garlic cloves, smashed
Brine & Spices
- 1 1/2 cups white vinegar
- 1 cup water
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Sauté the vegetables: Heat the vegetable oil in a large skillet over medium heat. Add sliced carrots, onion, jalapeños, and smashed garlic cloves. Sauté for 5 to 6 minutes until the vegetables begin to soften but remain firm and not mushy.
- Prepare the brine: In a separate saucepan, combine white vinegar, water, salt, sugar, dried oregano, whole black peppercorns, bay leaves, cumin seeds, and optional crushed red pepper flakes. Bring the mixture to a simmer and cook for about 3 minutes, allowing the salt to dissolve and the spices to bloom, infusing the brine with their flavors.
- Combine and cool: Pour the hot brine evenly over the sautéed vegetables in the skillet, stirring gently to ensure all vegetables are coated with the flavorful liquid. Allow the mixture to cool to room temperature.
- Store and marinate: Transfer the cooled pickled vegetables and brine into a clean jar with a tight-fitting lid. Refrigerate for at least 24 hours to develop the signature tangy and spicy flavor.
- Serve: Use these pickled carrots as a condiment for tacos, tortas, grilled meats or enjoy them straight as a spicy snack. They keep fresh in the refrigerator for up to three weeks.
Notes
- For a milder version, remove the jalapeño seeds before slicing.
- These pickled carrots can be kept refrigerated for up to 3 weeks.
- Add cauliflower florets or sliced radishes to the mix for traditional escabeche-style variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
