Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, classic mexican pickled carrots. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil. 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 make! Make plenty of these "escabeche en vinagre" and even add cauliflower if you like, these go fast!
Classic Mexican Pickled Carrots is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Classic Mexican Pickled Carrots is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook classic mexican pickled carrots using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Classic Mexican Pickled Carrots:
- Prepare 1.5-2 lbs Whole Carrots
- Make ready 1/2 Med White Onion
- Take 2 Large Jalapeños
- Get 1.5 C White Distilled Vinegar
- Prepare 1.5 C Water
- Make ready 5 Cloves Minced Garlic
- Take 6 Whole Bay Leaves
- Prepare 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
- Take 1 tsp Kosher Salt
What are Pickled Mexican Hot Carrots? They are carrots that are pickled with spices, sliced onions, and jalapenos. They are spicy, tangy, vinegary, and absolutely delicious! Learn how to cook great Mexican pickled carrots.
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.
Crecipe.com deliver fine selection of quality Mexican pickled carrots recipes equipped with ratings, reviews and mixing tips. Get one of our Mexican pickled carrots recipe and prepare delicious and healthy treat for your family or friends. Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes. I usually give the spices a quick crush in the molcajete but this is optional.
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