Zanahorias en Escabeche or Mexican Pickled Carrots

Name: Zanahorias En Escabeche Or Mexican Spicy Pickled Carrots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

21/July/201925/February/2022

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!

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How to Make Mexican Pickled Carrots or Zanahorias en escabeche — How to Make Zanahorias en Escabeche

Table of Contents

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

I’ve always enjoyed putting them on my tacos, tostadas, tortas, and even enchiladas and enfrijoladas. They go well on just about any dish that you’d like to add a little touch of heat.

You can also just grab some and put on top of corn chips as a fun, spicy and slightly hot snack.

Mexican Pickled Carrots Recipe — Ingredients to Make Mexican Pickled Carrots with Jalapeños

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

Nancy Lopez-McHugh & MexicanMadeMeatless.com

These can be served as a garnish or side with any Mexican meals. Or if you love them like me you will eat them straight out of the jar as a spicy snack, yum!

4.5 from 4 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course accompaniment, Appetizer, garnish, topping

Cuisine Mexican

Servings

Calories 611 kcal

Ingredients

Your Ingredients:

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

Equipment Needed:

jars and lids sanitized ( I used one 32oz jar + one 8oz jar)
large frying pan
medium pot

Instructions

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!

Video

Notes

* As you can see in the video, I sliced the onions into coins. But I also like to slice them into diagonal slices. It doesn’t really matter. But keep in mind that the larger sizes may require more jar space or a little bit more brine.

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.

** Sautéing Time

If you slice the carrots into diagonal pieces or larger slices they may require a bit more sautéing time. Simply pay attention to how tender or crispy they are and how you want them to be. Some people like them crispier and others a bit softer. It’s up to you!

Nutrition

Serving: 40ouncesCalories: 611kcalCarbohydrates: 69gProtein: 8gFat: 30gSaturated Fat: 4gSodium: 2680mgPotassium: 1930mgFiber: 19gSugar: 30gVitamin A: 76424IUVitamin C: 101mgCalcium: 311mgIron: 5mg

Keyword carrots, jalapenos

Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!

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.

How to Make Pickled Carrots with Jalapeños

Tell me what do you like to top with these pickled carrots?