Classic Mexican Pickled Carrots. This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil. Quick and easy escabeche - Mexican pickled carrots, cauliflower, jalapeños, and radishes - the perfect healthy snack or side for your There's not much to it, usually carrots, cauliflower, jalapeños, and onions quick pickled and served at Mexican restaurants as a starter alongside chips and salsa.

Mexican pickled carrots are highly addicting and a family favorite! Great recipe for Classic Mexican Pickled Carrots. Authentic Mexican Pickled Carrots These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican. You can Have Classic Mexican Pickled Carrots using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Classic Mexican Pickled Carrots

What You needis 1.5-2 lbs of Whole Carrots.
Lets Go Prepare 1/2 of Med White Onion.
Lets Go Prepare 2 of Large Jalapeños.
Lets Go Prepare 1.5 C of White Distilled Vinegar.
It's 1.5 C of Water.
It's 5 Cloves of Minced Garlic.
It's 6 of Whole Bay Leaves.
It's 2 tsp of Mexican Oregano (yes it matters...trust me, you can taste the difference).
It's 1 tsp of Kosher Salt.

These Mexican Pickled Carrot Sticks are the perfect antidote to a ho-hum day that's on the verge of passing by unnoticed. They are surprisingly easy to make too, and for the next few weeks your fridge will be capable of supplying you with crispy, delicious jolts to the system any time you need it. Recipe adapted from Kevin West, Saving the Season. His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives.

Classic Mexican Pickled Carrots step by step

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..

He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute. The radishes that appear on the table at chips-and-salsa type Mexican restaurants appeal to some, but the more common pickled jalapenos and carrots are my own weakness. Give me that, a continuing supply of cold beers, and no particular place to be and I don't care how long it takes for lunch to come. The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious. This recipe is a variation on a traditional Mexican pickle that is served alongside the restaurant's tacos.