Mexican Pickled Carrots and Jalapeños

mexican pickled carrots and jalapenos in white bowls.

Mexican Pickled Carrots and Jalapeños

Whip up a batch of these addictive Mexican Pickled Carrots and Jalapeños, also called Zanahorias en Escabeche, to serve alongside your favorite Mexican recipes.

Course Condiments

Cuisine Mexican

Keyword Carrot, Pickled Vegetable

Prep Time 20

Cook Time 15

Marinate 3

Total Time 3 35

Servings quarts

Calories 255kcal

Author Darcey Olson

Cost $4.00

Equipment

Mason Jars
Mandoline (optional)

Ingredients

4 cloves garlic, smashed
1½ cups distilled white vinegar *Note 1
1½ cups water
2 tbsp vegetable oil
3 whole dried bay leaves
1 tsp black peppercorns
1½ tsp Mexican oregano *Note 2
1 tsp salt
2 lbs whole carrots, peeled and cut into ¼" slices
2-3 medium jalapeños, cut into ¼" slices
½ small white onion, cut into ¼" slices

Instructions

Add the garlic, vinegar, water, olive oil, bay leaves, peppercorns, Mexican oregano and salt to a large stockpot and bring to a boil.
4 cloves garlic, smashed, 1½ cups distilled white vinegar, 1½ cups water, 2 tbsp vegetable oil, 3 whole dried bay leaves, 1 tsp black peppercorns, 1½ tsp Mexican oregano, 1 tsp salt
Add the carrots, jalapeños, and onions to the stockpot and lower heat to medium-low. (*Note 2) Let simmer, uncovered for 15 minutes.
2 lbs whole carrots, peeled and cut into ¼" slices, 2-3 medium jalapeños, cut into ¼" slices, ½ small white onion, cut into ¼" slices
Let the vegetables and brine cool. Once cooled, transfer the vegetables to a sterile glass jar. Use a ladle to top off the glass jar with the brine, leaving 1/2" at the top.
Marinate for a minimum of 3 hours to help maximize flavor.

Notes

Note 1 - Use apple cider vinegar, if you prefer.

Note 2 - When the vegetables are in the stockpot, they need to be covered in liquid. If needed, depending on your saucepan, top the pan off with a 50/50 mix with water and vinegar. Proceed with the recipe.

Nutrition