Craving that tangy, spicy crunch from your favorite Mexican restaurant? Recreate the addictive Mexican Pickled Carrots, jalapeños, and onions right in your kitchen! This easy homemade recipe delivers the authentic flavors of mexican pickled carrots (also known as zanahorias en escabeche), perfect as a side, snack, or topping.
Image of a jar of vibrant Mexican pickled carrots, onions, and jalapeños, showcasing their bright colors and inviting texture.
For those familiar with the vibrant culinary scene of San Diego and Southern California, mexican pickled carrots are a staple. Growing up in this region, these spicy, vinegary delights were always within reach. Beyond traditional restaurants, the ubiquitous taco shops—a cornerstone of Southern California’s food culture—are where you truly discover the magic of mexican pickled carrots. Imagine a place with more taco shops than gas stations; that’s the level of dedication to delicious Mexican food, and these pickled carrots are a crucial part of that experience.
What Exactly are Mexican Pickled Carrots?
Mexican pickled carrots are more than just pickled vegetables; they’re a flavor explosion. These crisp-tender carrots are expertly pickled with a blend of aromatic spices, thinly sliced onions, and fiery jalapeños. The result is a symphony of spicy, tangy, and vinegary notes that awaken your taste buds. They are the perfect balance of heat and acidity, making them incredibly addictive.
Why Make Your Own Mexican Pickled Carrots?
While readily available at many Mexican eateries, crafting your own mexican pickled carrots at home offers several advantages:
- Freshness and Quality Control: Homemade always tastes better! You control the quality of ingredients, ensuring the freshest carrots, jalapeños, and spices.
- Customize the Spice Level: Not a fan of intense heat? Adjust the amount of jalapeño to your preference. Love the fire? Add more!
- Cost-Effective: Making a batch at home is significantly cheaper than buying small portions repeatedly.
- Impress Your Guests: Bring the authentic taco shop experience home and impress your friends and family with your culinary skills.
- Always On Hand: Keep a jar of mexican pickled carrots in your fridge for a quick snack, a flavorful side, or to elevate any Mexican dish.
Key Ingredients for Authentic Mexican Pickled Carrots
To create these flavorful mexican pickled carrots, you’ll need a handful of simple ingredients:
- Carrots: The star of the show! Medium-sized carrots, peeled and cut into diagonal slices, work best.
- Onion: White or yellow onion, thinly sliced, adds a mild sharpness and sweetness.
- Jalapeños: Fresh jalapeños, sliced into rings, provide the signature spicy kick. Adjust the quantity based on your heat preference.
- Garlic: A couple of cloves of garlic infuse the brine with aromatic depth.
- Pickling Brine: A mixture of water and white vinegar (5% acidity) forms the base of the pickling liquid.
- Pickling Salt: Essential for preserving the crisp texture of the carrots. Avoid using table salt, as it contains iodine and anti-caking agents that can affect the pickling process.
- Spices: A blend of black peppercorns, bay leaves, and coriander seeds delivers the authentic warm and savory notes. Some recipes also include Mexican oregano for a traditional touch.
Achieving the Perfect Crisp-Tender Texture
The ideal mexican pickled carrots boast a delightful crisp-tender texture, never mushy. This is achieved by briefly blanching the carrots and other vegetables before immersing them in the pickling liquid. Using a timer is key to ensure they are cooked just right, maintaining their satisfying crunch.
How Long Do Mexican Pickled Carrots Last?
Properly stored in an airtight jar in the refrigerator, your homemade mexican pickled carrots will stay fresh and delicious for up to 1-2 months. The flavors even deepen and meld together over time!
Serving Suggestions: Beyond the Taco Shop
While perfect alongside chips and salsa or Avocado Pico de Gallo, mexican pickled carrots are incredibly versatile. Here are some delicious ways to enjoy them:
- Taco Tuesday Essential: Serve them with Carne Asada Tacos or Achiote Chicken Tacos for an authentic taco night experience.
- Snack Straight from the Jar: Yes, they’re that good!
- Elevate Ceviche: Pair them with refreshing crab ceviche for a zesty contrast.
- Burrito and Nacho Topping: Add a crunchy, spicy element to your favorite burritos and nachos.
- Salad Booster: Dice them up and add them to salads for a tangy and spicy kick.
Image showcasing an eBook cover titled “Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide”, enticing readers interested in pickling.
If you’re a pickling enthusiast, explore more exciting recipes in resources like the “Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide” for endless pickling inspiration.
Close-up shot of Mexican pickled carrots in a jar, highlighting the vibrant colors of the carrots, jalapeños, and onions and the clear pickling brine.
Pickled Mexican Hot Carrots Recipe
Flavorful Eats
Recreate the classic Mexican pickled carrots, jalapeños, and onions you love from Mexican restaurants with this simple recipe! Perfect for tacos, snacks, or as a spicy condiment.
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Marinate in fridge 1 day
Total Time 1 day 17 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 24 oz jar
Equipment
- 24 oz. jar
Ingredients
- 8 medium carrots, peeled and cut on a diagonal (approx. 2½ cups)
- ½ yellow or white onion, sliced
- 3 jalapeños, sliced into rings
- 2 garlic cloves
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tbsp pickling/canning salt (https://www.amazon.com/Morton-Canning-Pickling-Salt-Pound/dp/B008X7FKHU?crid=1XTZ46BEMWFG0&keywords=pickling%2Bsalt&qid=1687273855&rdc=1&sprefix=pickling%2Bsalt%2Caps%2C85&sr=8-7&th=1&linkCode=ll1&tag=lavorfats-20&linkId=11111df806373043d5bbcfb9f630c78e&language=enUS&ref=as_li_ss_tl)
- 2 dried bay leaves (https://www.amazon.com/Spice-Way-Bay-Leaves-vegetables/dp/B095XFSQGL?crid=3DSKS0B6BG9GI&keywords=bay+leaves&qid=1701711940&sprefix=bay+leaves%2Caps%2C175&sr=8-6&linkCode=ll1&tag=lavorfats-20&linkId=58294d986440c64592d679d71d8a1364&language=enUS&ref=as_li_ss_tl)
- 1 tsp coriander seeds
- 1 tsp black peppercorns (https://www.amazon.com/Olde-Thompson-Malabar-Black-Peppercorns/dp/B00K6M4OB8?crid=3M1RG1CD2JVZC&keywords=black%2Bpeppercorns&qid=1701449722&rdc=1&refinements=p_72%3A1248897011&rnid=1249144011&s=grocery&sprefix=black%2Bpeppercorns%2Caps%2C89&sr=1-29&th=1&linkCode=ll1&tag=lavorfats-20&linkId=5b273fa3f54a009d641714ad4a6d12e3&language=enUS&ref=as_li_ss_tl)
Instructions
- In a medium saucepan, bring water, vinegar, salt, and carrots to a boil. Boil for 3 minutes.
- Add the onion, jalapeño, and garlic, and boil for an additional 2 minutes. Turn off the heat.
- Add bay leaves, coriander seeds, and black peppercorns to a clean 24 oz mason jar.
- Using tongs, transfer the vegetables from the saucepan to the mason jar.
- Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
- Let the jar cool to room temperature on the counter, then secure the lid and store in the refrigerator.
- Allow the carrots to pickle for at least 24 hours before enjoying. They will keep for up to a month in the refrigerator.
Keyword Carrots, Pickles, Spicy, Vegan, Vegetables, Vegetarian
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