Mexican Pickled Carrots (Escabeche)

Submitted 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."

 

• 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

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.

Reviews

[mike w.]

Very good, great with tacos.

 

[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.