Taqueria-Style Spicy Pickled Carrots

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 65 Calories

Ingredients

• 1 cup water
• 1 tablespoon vegetable oil
• 2 cloves garlic
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 1 cup white vinegar
• 1 teaspoon coarse sea salt
• 1 teaspoon dried Mexican oregano
• 1 small yellow onion
• 2 large bay leaves
• 1 teaspoon extra-virgin olive oil
• ¾ pound carrots
• 6 medium fresh jalapenos

Recipe Instructions

Step 1

Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.

Step 2

Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.

Step 3

Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.

Step 4

Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.