pickled 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.

Small batch preserving Pickled Carrots is easier than you think. Grow your own or buy carrots in season, then pickle them with dill and garlic for a dill-icious treat!

Pickled Carrots with Dill and Garlic

lbs baby carrots; scrubbed

garlic;

dill seed

dill

salt (pickling salt

Fill a hot water bath canner (with a...

Fill a hot water bath canner (with a canning rack) with water and bring to a boil while you:

Scrub and trim baby carrots to fit a...

Scrub and trim baby carrots to fit a pint jar. Peel, trim, and quarter mature carrots length ways.

Wash and inspect 6 pint jars (I always...

Wash and inspect 6 pint jars (I always do an extra jar just in case) and their lids. Be sure there are no chips on the jar rims and that there's no rust or dents on the lids.

Set jars upside down in a large cake...

Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them.

Place lids and lid rings into a pot...

Place lids and lid rings into a pot and fill with water. Set on stove and heat until they just begin to boil.

Fill a kettle with water and bring to...

Fill a kettle with water and bring to a boil.

Add water, vinegar, and salt to a medium...

Add water, vinegar, and salt to a medium pot. Bring to a boil so that the salt dissolves.

Clean and prep garlic and dill.

Take jars out of the oven one at...

Take jars out of the oven one at a time and add one half of garlic followed by a flowering dill head.

Quickly but purposefully arrange the carrots in the...

Quickly but purposefully arrange the carrots in the pint jar until the are so tightly packed you can't add any more.

Ram another garlic half into the carrots, then...

Ram another garlic half into the carrots, then add a pinch of dill seed. Top with hot brine, leaving 1 cm head space.

Quickly cover with hot lid and screw on...

Quickly cover with hot lid and screw on the sealing ring until it's just tight, but not crazy tight.

Place jar in canning rack and repeat until...

Place jar in canning rack and repeat until all your jars are finished. If your hot water canner looks too full of boiling water, remove some. If you need more, take it from the kettle.

Lower the canning rack into the canner. Make...

Lower the canning rack into the canner. Make sure there's an inch of water above the jars.

Process at a rolling boil for 10 minutes...

Process at a rolling boil for 10 minutes at sea level or 20 minutes at over 3000 ft altitude (or see hot water processing chart HERE), adding boiling water as needed to make sure the jars are covered.

Remove and let sit on counter overnight before...

Remove and let sit on counter overnight before moving. Check to make sure all jars have sealed (the lids should be depressed in their centres) and refrigerate any that have not sealed.

Allow pickles to sit in the brine for...

Allow pickles to sit in the brine for a few weeks. Enjoy!

Quick Pickled Carrots recipe that&#039;s perfect for your Vietnamese Rolls, Banh Mi or as a pickled side dish. Sweet and tangy with that vinegary pickle flavor that everyone loves. Takes only minutes to prepare!

Quick Pickled Carrots

carrots (julienned

rice vinegar

tsp fish sauce

tbsp sugar

Thinly slice the carrots into long strips. Place into a sterilised glass jar.

Bring the water, white vinegar, rice vinegar, sugar salt and fish sauce to a boil. Pour over the carrots and allow to cool.

Refrigerate and use within a few weeks.

Delicious. Nothing could be more simpler. We used it as a side dish to our fish and chips dinner instead of coleslaw. Change up the usual!

These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. Find more serving suggestions in the blog post above. Note that the pickled carrots have the best flavor after at least three days in the fridge.

carrots

garlic

cumin seeds

coriander seeds

cane sugar

sea salt

Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.

Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.

Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.

Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.

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Quick Pickled Carrots

Top 4 pickled carrots recipes from across the web

The most viewed pickled carrots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Authentic Mexican Pickled Carrots

Pickled Carrots with Dill and Garli...

Quick Pickled Carrots

Quick Pickled Carrots

The most viewed pickled carrots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine