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."
 
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photo by mike w. photo by mike w.
photo by mike w.
Ready In:
3hrs 20mins
Ingredients:
12
Yields:
1 quart, approximately
Serves:
20

ingredients

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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

  1. Very good, great with tacos.
     
  2. 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.
     
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