mexican carrots

These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these &quot;escabeche en vinagre&quot; and even add cauliflower if you like, these go fast! This recipe fills 4 pint or 2 quart jars.

Authentic Mexican Pickled Carrots

lbs large carrots

jalapeños

white onion (medium)

garlic (smashed)

white vinegar

water

vegetable oil

bay leaves (whole)

black peppercorns

tsp dried Mexican oregano ((See Note 1))

salt

Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.

In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.

Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.

Fine to eat after 3 hours, best if pickled for at least a day or two.

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Authentic Mexican Pickled Carrots

The most viewed mexican carrots recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine