Zanahorias en Escabeche (Mexican Pickled Carrots)

Escabeche

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Mexican Pickled Carrots

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• carrots • jalapenos • onion and garlic • spices • water • vinegar • oil

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Sauté Carrots

Off-white Section Separator Saute the carrots in olive oil for a few minutes. Rounded Banner With Dots

Add Jalapenos

Off-white Section Separator Rounded Banner With Dots Now add the jalapenos, white onion, garlic and bay leaves. Cook for a few more minutes

Add Spices

Off-white Section Separator Rounded Banner With Dots Add the remaining spices and cook for another few minutes. In the meantime make the pickling brine in a separate pot.

Pour in Pickling Broth

Off-white Section Separator Rounded Banner With Dots Fill the jars to 3/4 full then carefully pour in the pickling broth. Clean the jars rim then seal. Allow to come to room temperature.

Refrigerate

Off-white Section Separator Rounded Banner With Dots Refrigerate for at least 24 hours to help the taste and textures develop. Enjoy as desired.

Serve as a garnish for Mexican dishes.

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More Mexican Pasta Dishes

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Make sure to check out my tamales cookbook!

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