Mexican Pickled Carrots (zanahorias en escabeche)
Dive into vibrant flavors with our Mexican Pickled Carrots (zanahorias en escabeche). Perfectly tangy and crunchy—try this irresistible recipe today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ pounds fresh carrots
- 1 small onion, sliced
- 3–4 serrano or jalapeño chilies
- 1 ¼ cups vinegar (white or apple cider)
- 1 ¼ cups water
- 1 tablespoon Mexican oregano
- 3 bay leaves
- ½ teaspoon black peppercorns
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon table salt
Instructions
- Peel and slice the carrots into uniform coins or diagonal pieces.
- In a large pan over medium heat, add olive oil and sauté garlic and onions until fragrant.
- Introduce the carrot slices along with crushed peppercorns and chilies; cook for about five minutes until slightly softened.
- Pour in the vinegar and water mixture, then season with salt, bay leaves, and oregano.
- Bring to a gentle simmer for about 15 minutes until carrots are tender yet crisp.
- Remove from heat and allow to cool before transferring to sterilized jars.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 30
- Sugar: 6g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg