Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, classic mexican pickled carrots. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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 Ever go to a Mexican restaurant and have those pickled, spicy carrots? Well I think I have a great make-it-at-home version that has us eating these. This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil.
Classic Mexican Pickled Carrots is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Classic Mexican Pickled Carrots is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have classic mexican pickled carrots using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Classic Mexican Pickled Carrots:
- Get 1.5-2 lbs Whole Carrots
- Take 1/2 Med White Onion
- Get 2 Large Jalapeños
- Prepare 1.5 C White Distilled Vinegar
- Make ready 1.5 C Water
- Make ready 5 Cloves Minced Garlic
- Make ready 6 Whole Bay Leaves
- Make ready 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
- Prepare 1 tsp Kosher Salt
More specifically zanahorias means carrots and escabeche is pickling. Authentic Mexican 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. Surprisingly, Mexican pickled carrots are simple to make and delicious with any Mexican fiesta. I love Mexican food, and one of my favorite dishes Ironically, my Mexican pickles carrot recipe does not need to be cooked.
Steps to make Classic Mexican Pickled Carrots:
- Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
- In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots.
- Once the brine has begun to boil, add the carrots, onion, and jalapeño.
- Reduce heat to medium low and cook for about 20 minutes.
- Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
- Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days.
Surprisingly, Mexican pickled carrots are simple to make and delicious with any Mexican fiesta. I love Mexican food, and one of my favorite dishes Ironically, my Mexican pickles carrot recipe does not need to be cooked. In fact, once the vinegar and agave mixture boils, adding it to a ball jar full of. Recipe adapted from Kevin West, Saving the Season. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions.
So that is going to wrap this up for this exceptional food classic mexican pickled carrots recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
