Mexican Pickled Carrots (Escabeche)

READY IN: 3hrs 20mins
Recipe by zeldaz51

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.

Top Review by Terri A.

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.

Ingredients Nutrition

Directions

  1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
  2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
  3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
  4. When cool, cover and refrigerate the pickles for at least 3 hours.

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