Mexican Pickled Carrots (Zanahorias en Escabeche)

Prepare a batch of these addictive Mexican Pickled Carrots and Jalapeños, also known as Zanahorias en Escabeche, to serve alongside your favorite Mexican recipes.

This iconic Mexican condiment, along with pickled red onions and pickled peppers, makes the perfect Mexican pickle veg.

Pickled jalapeños and carrots

Mexican pickles pair with all your south-of-the-border favorites: carne asada, carne asada platter, pollo asado, cheese quesadilla, street tacos, and tacos al carbon.

Ingredients

Here are the must-have ingredients to make this pickled carrot recipe. See the recipe card below for the full list of ingredients.

Fresh carrots
white wine vinegar
Salt
Pickled spices (like oregano and peppercorns)

How to do

Pickling Mexican carrots and jalapeños is a breeze. Here is a quick overview; For the full list of instructions, see the recipe card below:

Step 1. Dice and slice the vegetables.

Step 2. Boil the vegetables.

Step 3. Place the vegetables and brine in large heatproof jars.

Let marinate for at least 3 hours before enjoying!

How to choose the best Mexican vegetables

High quality products are equivalent to higher quality Mexican pickles. You should pay attention to this when shopping:

Jalapeños should be firm with smooth skin.
Carrots should be of uniform thickness (when pickling).
Avoid baby carrots as they are less flavorful.

Prepare the vegetables

There are two ways to cut asparagus depending on your preference.

carrots – peel and cut diagonally into 1/4″ slices
jalapenos – cut into 1/4″ slices
onions – cut into 1/4″ slices

variations

Spicy pickled vegetables – If you prefer spicy pickles, add additional red pepper flakes, if desired. I’ve been known to add a full tablespoon of red pepper flakes.

Mild Pickled Vegetables Do you prefer a mild version? Just leave out the jalapeños!

Sweet – Like sweet pickled vegetables? Increase the sugar by 1 tablespoon to add extra sweetness. We recommend trying the initial pickle before you get a good feel for the flavor.

Top 10 serving ideas

Pickled Mexican carrots and jalapeños can be enjoyed in a variety of ways. Here are some ideas on how to incorporate them into your favorite dishes.

Cocktail garnish (Michelada or Bloody Mary)
salad topping
sandwich filling
Taco/nacho topping
Charcuterie Board
snack
Stir Fry Ingredient
Banh mi dishes
Rice bowl topping
Relish tray accessory

Mexican pickled carrots

Mexican pickled carrots have a rich history; Originating from the marriage of Spanish pickling techniques with native Mexican ingredients, this Mexican condiment has been enjoyed since colonial times.

Over time, Mexican carrots have become a popular staple, served as a colorful and flavorful side dish in local taquerias and restaurants.

tips

After stirring, marinate for at least 3 hours. The longer they marinate, the more tender and flavorful they become.
Store jars of pickled Mexican carrots in the refrigerator for up to two months.
This recipe has not been tested for canning. When canning, follow proper canning methods as outlined on the NCHFP website.

storage

When stored in an airtight container, Mexican pickled carrots can be stored in the refrigerator for up to 3 months.
Examine the carrots regularly for discoloration or odors that indicate spoilage and must be discarded immediately.

Pickled Vegetables

If you like pickling recipes, check out these favorites: Pickled Asparagus, Pickled Banana Peppers, Pickled Radish, and Pickled Cucumbers.

Mexican pickled carrots and jalapeños

Prepare a batch of these addictive Mexican Pickled Carrots and Jalapeños, also known as Zanahorias en Escabeche, to serve alongside your favorite Mexican recipes.This iconic Mexican condiment, along with pickled red onions and pickled peppers, makes the perfect Mexican pickle veg.

Preparation time: 20 protocol

Cooking time: 15 protocol

Marinate: 3 hours

Total time: 3 hours 35 protocol

Course: Spices

Kitchen: Mexican

Keyword: Carrot Recipes, Pickles Recipes, Pickles

Calories: 255kcal

Author: Darcey Olson

Costs: $4.00

In a large stockpot, combine garlic, vinegar, water, olive oil, bay leaves, peppercorns, Mexican oregano, and salt and bring to a boil.

4 garlic cloves, crushed

1½ cups distilled white vinegar

1½ cups water

2 tbsp vegetable oil

3 whole dried bay leaves

1 tsp black peppercorns

1½ tsp Mexican oregano

1 tsp salt
Add the carrots, jalapeños, and onions to the stock pot and reduce the heat to medium-low. (*Note 2) Simmer uncovered for 15 minutes.

2 pounds whole carrots, peeled and cut into 1/4-inch slices

2-3 medium jalapeños, cut into 1/4-inch slices

½ small white onion, cut into 1/4-inch slices
Allow the vegetables and brine to cool. After cooling, put the vegetables in a sterile jar. Use a ladle to fill the glass jar with the brine, leaving 1/2 inch at the top.
Marinate for at least 3 hours to maximize flavor.

Note 1 – Use apple cider vinegar if you like.
Note 2 – When the vegetables are in the stock pot, they should be covered with liquid. Depending on the pot, top up the pan with a 50/50 mixture of water and vinegar as needed. Proceed with the recipe.

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