Description
Authentic Mexican Pickled Carrots, also known as escabeche, are a vibrant and tangy side dish featuring carrots, onions, jalapeños, and a blend of aromatic spices simmered in a vinegar-based pickling liquid. This easy stovetop recipe delivers crunchy, spicy, and zesty pickled vegetables that complement tacos, sandwiches, or grilled dishes perfectly. Ready in just 30 minutes, and vegan-friendly, these pickled carrots bring a true taste of Mexican cuisine to your table.
Ingredients
Scale
Vegetables
- 1 ½ pounds carrots, peeled and sliced into ¼-inch thick rounds
- 1 medium white onion, sliced
- 4 garlic cloves, peeled and halved
- 3 fresh jalapeños, sliced (or more for extra heat)
Pickling Liquid & Seasonings
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Prepare the vegetables: Peel and slice the carrots into ¼-inch thick rounds. Slice the white onion, peel and halve the garlic cloves, and slice the jalapeños. Set all aside.
- Heat oil and sauté carrots: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the sliced carrots and cook for about 5 minutes, stirring occasionally to prevent sticking, until they start to soften.
- Add remaining vegetables: Add the sliced onion, garlic halves, and jalapeños to the skillet with the carrots. Continue cooking for another 3 to 4 minutes until the vegetables are slightly softened but still retain some crispness.
- Prepare pickling liquid: In a separate bowl or measuring cup, combine the white vinegar, water, kosher salt, sugar, dried oregano, black peppercorns, and bay leaves. Stir well to dissolve the salt and sugar.
- Simmer vegetables in pickling liquid: Pour the vinegar mixture into the skillet with the vegetables. Bring everything to a simmer over medium heat, then let cook for 5 to 7 minutes until the carrots are tender-crisp and the flavors meld.
- Cool and store: Remove the skillet from heat and allow the pickled vegetables to cool to room temperature. Once cooled, transfer the carrots and pickling liquid to clean jars or containers, ensuring the vegetables are fully submerged.
- Refrigerate: Refrigerate the pickled carrots for at least 24 hours before serving to allow the flavors to develop. Enjoy as a spicy and tangy side or condiment.
Notes
- These pickled carrots will keep in the refrigerator for up to 3 weeks.
- For a milder version, remove the seeds from the jalapeños before slicing.
- To add variety, try including cauliflower florets or sliced radishes in the pickling mixture.
- Use Mexican oregano if possible for the most authentic flavor.
- Serve chilled or at room temperature with tacos, grilled meats, or sandwiches.
