Carrot Escabeche Mexican Pickled Carrots and Chilis
Bright, tangy, and spiced to perfection, Carrot Escabeche (Mexican Pickled Carrots and Chilis) is a vibrant addition to any table. This traditional recipe combines tender carrot slices, spicy jalapeño rounds, and sweet white onion with a fragrant brine infused with garlic, bay leaves, oregano, and black peppercorns. The mixture is simmered in apple cider vinegar, olive oil, and just a hint of sugar, creating a well-rounded balance of flavors. Perfect as a zesty side dish, taco topping, or snack, these quick-pickled vegetables are ready to enjoy after just 24 hours in the fridge and can be stored for up to two weeks. Bursting with authentic Mexican flair, this escabeche is easy to prepare and sure to elevate your meal with its bold, tangy kick.
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Recipe Information
Ingredients
- 5 large Carrots
- 4 medium Jalapeño peppers
- 1 medium White onion
- 4 whole Garlic cloves
- 2 whole Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Black peppercorns
- 2 cups Apple cider vinegar
- 1 cup Water
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
- 1 tablespoon Salt
Instructions
Peel and cut the carrots into thin diagonal slices. Set aside.
Slice the jalapeño peppers into thin rounds, keeping the seeds for a spicier flavor. Slice the onion into thin half-moons.
Peel the garlic cloves and leave them whole.
In a large, heavy-bottomed skillet or pot, heat the olive oil over medium heat.
Add the garlic cloves and sauté them for about 2 minutes until fragrant.
Stir in the sliced carrots, jalapeños, and onions. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
Add the bay leaves, oregano, black peppercorns, apple cider vinegar, water, sugar, and salt to the skillet.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 10 minutes, stirring occasionally, until the carrots are tender but still have a slight crunch.
Remove from heat and let the mixture cool to room temperature in the pot.
Transfer the cooled escabeche to clean glass jars, making sure the vegetables are fully submerged in the brine.
Seal the jars and refrigerate for at least 24 hours to develop the flavors. The pickled carrots and chilis can be stored in the refrigerator for up to 2 weeks.
Serve chilled or at room temperature as a side dish, condiment, or snack.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7368 mg | 320% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
