Mexican pickled carrots are a perfect topping or garnish with any of your favorite Mexican meals. They’re perfectly crisp and just the right amount of heat!
What Are Zanahoria en Escabeche
Zanahorias en escabeche translates to pickled carrots. More specifically zanahorias means carrots and escabeche is pickling.
These carrots are usually served as an accompaniment or condiment to Mexican dishes. Often times you’ll get them at Mexican restaurants.
Additionally certain brands of canned jalapeños include a few carrots and onions.
Are Mexican Pickles Spicy
As I mentioned above, some cans of pickled jalapeños include carrots. I swear sometimes I think the carrots are much sicier than the actual jalapeños.
If you make them at home you’ll be able to control the heat level. Use jalapeños for a milder heat and serranos for a hotter pickled carrot.
What to Put Zanahorias en Escabeche on
You can also just grab some and put on top of corn chips as a fun, spicy and slightly hot snack.
Zanahorias en Escabeche Should be Crunchy not Mushy
The carrots should have a bit of a crunch to them and not be too soft or mushy. Though I do understand we all have different tastes and that is why I am leaving the “crunchiness” level up to you.
Another thing you can adjust is the amount of heat. So feel free to adjust it by the type of chile you use as well as the amount. See the recipe nots.
If you want a fiery option you could even use habaneros.
How To Make Them
The recipe for these pickled carrots is incredibly easy. Just be sure to read through the entire recipe before you begin. Do also check out the tips in the notes section.
Zanahorias En Escabeche Or Mexican Spicy Pickled Carrots
- 1 lb. carrots peeled and cut into coins*
- 1 medium large white onion sliced into slivers
- 3 fresh jalapeños sliced into strips (or use serranos)
- 4 whole garlic cloves if small use more
- 3 whole bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon oregano preferably Mexican oregano
- 1 teaspoon fine sea salt
- 1.5 cups plain white vinegar (1 1/2 cups) see notes
- 1.75 cups water (1 3/4 cups) see notes
- 2 Tablespoons olive oil more if needed
- jars and lids sanitized ( I used one 32oz jar + one 8oz jar)
- large frying pan
- medium pot
Sanitize Jars and Lids
- You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
Cook The Carrots
- In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
- Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you’d like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
Prep The Vinegar Brine
- In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it’s ready to be poured over the carrots in the jars.
Assemble Jars with Carrots and Brine
- Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn’t spill.
- Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
- Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that’s if they last you that long!
- If you need more brine just double boil a bit more until you have enough to cover the carrots.
- On occasions I’ve needed up to 2 cups vinegar and 3 cups water.
See how easy it was to make them? It really won’t take you much more than 40 minutes or so. If you like you can double the recipe to make a large batch.
Tell me what do you like to top with these pickled carrots?