Zesty Authentic Mexican Pickled Carrots

by
Zesty Authentic Mexican Pickled Carrots

The Story Behind Mexican Pickled Carrots

Pickled carrots, or “zanahorias en escabeche,” are a beloved staple in Mexican cuisine that traces its roots deep into the heart of traditional cooking. These vibrant, tangy vegetables are more than just a side dish – they’re a culinary tradition that brings a burst of flavor to tables across Mexico and beyond. Originating from the rich pickling traditions that blend indigenous and Spanish influences, these pickled carrots represent the perfect marriage of simplicity and bold taste.

In Mexican homes and restaurants, these pickled carrots are much more than a condiment. They’re a versatile accompaniment that adds a zesty kick to tacos, tortas, and countless other dishes. The bright, spicy, and slightly sweet profile makes them an irresistible addition to any meal, transforming ordinary dishes into extraordinary culinary experiences.

Ingredients

  • Carrots: 1 lb (454 g) | 1 lb (454 g)
  • Onion: 1 large | 1 large
  • Garlic: 3 cloves | 3 cloves
  • Jalapeños: 1-2, sliced | 1-2, sliced
  • White Vinegar: 1 cup (240 ml) | 1 cup (240 ml)
  • Water: 1 cup (240 ml) | 1 cup (240 ml)
  • Olive Oil: 2 tbsp (30 ml) | 2 tbsp (30 ml)
  • Salt: 1 tbsp (15 g) | 1 tbsp (15 g)
  • Sugar: 1 tbsp (12.5 g) | 1 tbsp (12.5 g)
  • Dried Oregano: 1 tsp (1 g) | 1 tsp (1 g)
  • Black Peppercorns: 1/2 tsp (1 g) | 1/2 tsp (1 g)
  • Bay Leaves: 2 | 2

Step-by-Step Instructions

  1. Prepare the Ingredients: Peel and slice the carrots into uniform pieces. Slice the onion and jalapeños. Peel the garlic cloves.
  2. Sauté the Garlic: In a large pot, heat the olive oil over medium heat. Add the peeled garlic cloves and sauté until they become fragrant, about 30-60 seconds.
  3. Add Vegetables: Introduce the sliced carrots, onions, and jalapeños to the pot. Stir to combine with the garlic and olive oil.
  4. Create the Pickling Liquid: Pour in the white vinegar and water. Add salt, sugar, dried oregano, black peppercorns, and bay leaves.
  5. Bring to a Boil: Increase the heat and bring the mixture to a full boil.
  6. Simmer: Reduce the heat and let the vegetables simmer for approximately 10 minutes. The carrots should become tender but maintain a slight crispness.
  7. Cool and Jar: Remove the pot from heat and allow the pickled carrots to cool to room temperature.
  8. Store: Transfer the pickled vegetables and liquid to sterilized jars. Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld and develop.

Nutritional Information

Per Serving (Approximately 1/4 cup):

  • Calories: 35
  • Total Fat: 1.5g
  • Carbohydrates: 5g
  • Protein: 0.5g
  • Fiber: 1g
  • Sodium: 250mg

Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes (plus 24 hours marinating) Servings: 8-10

Pro Cooking Tips and Tricks

  • Slice Uniformly: Cut carrots into similar-sized pieces to ensure even pickling and cooking.
  • Adjust Spice Level: Remove jalapeño seeds for a milder version, or add more for extra heat.
  • Sterilize Jars: Ensure jars are properly sterilized to prevent bacterial growth and extend shelf life.
  • Taste as You Go: Adjust salt, sugar, and vinegar to suit your personal preference.
  • Use Fresh Spices: Fresh, high-quality spices make a significant difference in the final flavor.

Variations and Substitutions

  • Vegetable Alternatives:
    • Replace carrots with other root vegetables like parsnips or turnips
    • Add cauliflower or bell peppers for a mixed pickle
  • Spice Variations:
    • Use apple cider vinegar instead of white vinegar
    • Replace jalapeños with serrano or habanero peppers for different heat levels
    • Add cumin or coriander seeds for additional depth of flavor
  • Dietary Modifications:
    • Use coconut sugar for a refined sugar-free option
    • Substitute olive oil with avocado oil for a different flavor profile

Frequently Asked Questions

Q1: How long do Mexican Pickled Carrots last in the refrigerator? A: When stored in a sealed, sterilized jar, these pickled carrots can last up to 2-3 weeks in the refrigerator.

Q2: Can I make these pickled carrots less spicy? A: Yes, remove the seeds from the jalapeños or use milder peppers like poblano or anaheim for less heat.

Q3: Are these pickled carrots healthy? A: They are low in calories, provide fiber, and offer probiotic benefits from the fermentation process.

Q4: Can I can these pickled carrots for long-term storage? A: For long-term storage, follow proper canning procedures with sterilized jars and a water bath method.

Q5: What dishes pair well with Mexican Pickled Carrots? A: They’re excellent with tacos, tortas, grilled meats, sandwiches, and as a side to rich, fatty dishes.

Storage and Make-Ahead Tips

  • Refrigeration: Store in airtight, sterilized glass jars in the refrigerator.
  • Marinating Time: Allow at least 24 hours before eating for optimal flavor development.
  • Preparation Ahead: Can be prepared up to 3 weeks in advance.
  • Freezing: Not recommended, as pickling changes the texture of vegetables.

Enjoy your zesty, authentic Mexican Pickled Carrots – a true celebration of Mexican culinary tradition that brings a punch of flavor to any meal!

Print Friendly, PDF & Email