Authentic Mexican Pickled Carrots

Authentic Mexican pickled carrots, known as “zanahorias en escabeche,” are a classic Mexican delicacy that combines tanginess, spiciness, and a touch of sweetness. These pickled carrots make a flavorful condiment for tacos, tortas, or even as a standalone snack. Making them at home is straightforward and allows you to enjoy a genuine taste of Mexico. Follow this guide to create your own batch of these delectable pickled carrots.

Ingredients:

• 1 lb (450g) carrots, peeled and sliced into thick rounds
• 1 large white onion, sliced
• 3 cloves garlic, peeled and sliced
• 2-3 jalapeño peppers, sliced (adjust to taste)
• 1 cup (240ml) white vinegar
• 1 cup (240ml) water
• 1 tbsp olive oil
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp black peppercorns
• 1 tsp salt
• 1 tsp sugar (optional, for a hint of sweetness)
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Vegetables:
   • Peel and Slice the Carrots: Peel the carrots and cut them into thick rounds to ensure they stay crisp after pickling.
   • Slice the Onions and Jalapeños: Thinly slice the white onion and jalapeño peppers. For a milder heat, you can remove the seeds from the jalapeños.
2. Cook the Vegetables:
   • Heat the Olive Oil: In a large saucepan, heat the olive oil over medium heat.
   • Sauté the Vegetables: Add the sliced carrots, onions, garlic, and jalapeños. Sauté for about 5-7 minutes, until the vegetables begin to soften but still retain some crunch.
3. Create the Pickling Brine:
   • Combine Vinegar and Water: In a separate pot, combine the white vinegar and water. Bring to a simmer.
   • Add Seasonings: Stir in the bay leaves, dried oregano, black peppercorns, salt, and sugar (if using). Simmer for about 2 minutes to let the flavors meld.
4. Pickle the Vegetables:
   • Combine Vegetables and Brine: Carefully pour the simmering brine over the sautéed vegetables in the saucepan, making sure all the vegetables are submerged.
   • Simmer Together: Allow the mixture to simmer for an additional 5 minutes to ensure the flavors are well combined.
5. Cool and Store:
   • Cool Down: Remove the pan from heat and let the pickled carrots cool to room temperature.
   • Transfer to Jars: Once cooled, transfer the vegetables and brine into sterilized glass jars. Seal tightly with lids.
6. Refrigerate and Enjoy:
   • Refrigerate: Store the jars in the refrigerator for at least 24 hours before serving. This allows the flavors to fully develop.
   • Serve and Garnish: Enjoy your pickled carrots as a condiment, side dish, or snack. Garnish with fresh cilantro if desired.

Serving and Storage Tips for Authentic Mexican Pickled Carrots:

• As a Condiment: Serve alongside tacos, burritos, or tortas for a tangy and spicy addition that complements Mexican dishes beautifully.
• On a Platter: Include in a charcuterie or appetizer platter. They pair well with cheeses, cured meats, and other pickled vegetables.
• Salad Topper: Add to salads for an extra burst of flavor and crunch. They work well in Mexican-inspired salads with black beans, corn, and avocado.
• Snack: Enjoy straight from the jar as a snack. Their tangy and spicy flavor makes them a tasty and healthy treat.
• Garnish: Use as a garnish for grilled meats, sandwiches, or burgers for a zesty kick and a vibrant pop of color.