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    You are in: Home / Recipes / Carrot Escabeche (Mexican Pickled Carrots and Chilis) Recipe
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    Carrot Escabeche (Mexican Pickled Carrots and Chilis)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    dicentra's Note:

    From Meals in Heels

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    Units: US | Metric


    1. 1
      Place the vinegar, salt, sugar, oregano and 75 ml/2 fl oz/1/4 cup water in a saucepan over medium heat, stirring to dissolve the sugar, and bring to the boil.
    2. 2
      Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
    3. 3
      Refrigerate for at least 1 hour. Serve cold or at room temperature.

    Ratings & Reviews:

    • on May 09, 2010


      I thought as I was making this that the oregano would be over powering however it wasn't in the end. These are quite spicy and sour and likely good as a small addition to a big meal. If I were to make these again I would halve the recipe as no one wanted more than a spoonful or so in one meal and this recipe makes quite a bit. I would also use the food processor to cut the carrots thinner.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Escabeche (Mexican Pickled Carrots and Chilis)

    Serving Size: 1 (659 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 129.8
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 93.6 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 4.3 g
    Sugars 14.2 g
    Protein 1.8 g

    The following items or measurements are not included:

    flaked sea salt

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