Mexican Pickled Carrots (Escabeche)
"Adapted from the Fresh Approach Cooking blog, I've added a couple of things to it. This is a refrigerated pickle, crisp, spicy, and addictive. It will keep a couple of months or longer in the fridge. The cooking time is the minimum refrigeration time for the pickle."
photo by mike w.
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Yields:
-
1 quart, approximately
- Serves:
- 20
ingredients
- 10 carrots, peeled and sliced diagonally
- 6 -8 small radishes, quartered
- 2 fresh green jalapenos, with seeds, sliced thickly crosswise
- 2 garlic cloves, thinly sliced
- 2 teaspoons Mexican oregano
- 1 medium white onion, thinly sliced
- 1 cup white vinegar
- 1 cup filtered water
- 1 teaspoon granulated sugar
- 4 teaspoons salt
- 5 bay leaves
- 1⁄2 teaspoon black peppercorns
directions
- Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
- Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
- Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
- When cool, cover and refrigerate the pickles for at least 3 hours.
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Reviews
-
This recipe is the most similar one I could find to a escabeche I love from a taqueria I like. I tweaked it slightly by swapping the radish for cauliflower & adding some dry margoram. It came out delicious.
RECIPE SUBMITTED BY
zeldaz51
United States
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