Mexican Pickled Carrots - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:12Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.		# Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.
	# You can eat right away or refrigerate overnight for the best flavor.		# You can eat right away or refrigerate overnight for the best flavor.

			[[Category:Vegetables]]

Tim: /* Directions */

2025-02-17T18:16:15Z

Directions

← Older revision		Revision as of 11:16, 17 February 2025
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	=== Directions ===		=== Directions ===

	Peel and cut the carrots into coins or diagonal slices more or less of the same thickness.		# Peel and cut the carrots into coins or diagonal slices more or less of the same thickness.
	Heat the olive oil in a large pan over medium heat.		# Heat the olive oil in a large pan over medium heat.
	Add garlic, carrots, onions, black peppercorns, and chilies. Sauté for 2 minutes over medium-high heat.		# Add garlic, carrots, onions, black peppercorns, and chilies. Sauté for 2 minutes over medium-high heat.
	Pour the vinegar and water into the pan.		# Pour the vinegar and water into the pan.
	Add salt, bay leaves, and oregano. Mix well to combine the ingredients, lower the heat, and bring the mixture to a simmer.		# Add salt, bay leaves, and oregano. Mix well to combine the ingredients, lower the heat, and bring the mixture to a simmer.
	Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.		# Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.
	Remove the pan from the heat and allow the mixture to reach room temperature.		# Remove the pan from the heat and allow the mixture to reach room temperature.
	Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.		# Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.
	You can eat right away or refrigerate overnight for the best flavor.		# You can eat right away or refrigerate overnight for the best flavor.

Tim: /* Ingredients */

2025-02-17T18:15:36Z

Ingredients

← Older revision		Revision as of 11:15, 17 February 2025
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	* 1 small white onion (sliced)		* 1 small white onion (sliced)
	* 3-4 serrano or jalapeño chilies (whole or sliced)		* 3-4 serrano or jalapeño chilies (whole or sliced)
	* 1-1/4 vinegar (white or apple cider)		* 1-1/4 cup vinegar (white or apple cider)
	* 1-1/4 water		* 1-1/4 cup water
	* 1 tablespoon Mexican oregano		* 1 tablespoon Mexican oregano
	* 3 bay leaves		* 3 bay leaves

Tim: /* Ingredients */

2025-02-17T18:02:25Z

Ingredients

← Older revision		Revision as of 11:02, 17 February 2025
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	=== Ingredients ===		=== Ingredients ===

	▢ 1-1/2 pound carrots		* 1-1/2 pound carrots
	▢ 1 small white onion (sliced)		* 1 small white onion (sliced)
	▢ 3-4 serrano or jalapeño chilies (whole or sliced)		* 3-4 serrano or jalapeño chilies (whole or sliced)
	▢ 1-1/4 vinegar (white or apple cider)		* 1-1/4 vinegar (white or apple cider)
	▢ 1-1/4 water		* 1-1/4 water
	▢ 1 ~~Tablespoon~~ Mexican oregano		* 1 tablespoon Mexican oregano
	▢ 3 bay leaves		* 3 bay leaves
	▢ 1/2 teaspoon black peppercorns (lightly crushed)		* 1/2 teaspoon black peppercorns (lightly crushed)
	▢ 3 cloves garlic (peeled)		* 3 cloves garlic (peeled)
	▢ 3 Tablespoons olive oil		* 3 Tablespoons olive oil
	▢ 1 teaspoon table salt (or more, to taste)		* 1 teaspoon table salt (or more, to taste)

	=== Directions ===		=== Directions ===

Tim: /* Ingredients */

2025-02-17T17:59:52Z

Ingredients

← Older revision		Revision as of 10:59, 17 February 2025
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	=== Ingredients ===		=== Ingredients ===

	▢ 1 ½ pound carrots		▢ 1-1/2 pound carrots
	▢ 1 small onion (sliced)		▢ 1 small white onion (sliced)
	▢ 3-4 serrano or jalapeño chilies (whole or sliced)		▢ 3-4 serrano or jalapeño chilies (whole or sliced)
	▢ 1 ¼ vinegar (white or apple cider)		▢ 1-1/4 vinegar (white or apple cider)
	▢ 1 ¼ water		▢ 1-1/4 water
	▢ 1 Tablespoon Mexican oregano		▢ 1 Tablespoon Mexican oregano
	▢ 3 bay leaves		▢ 3 bay leaves
	▢ ½ teaspoon black peppercorns (lightly crushed)		▢ 1/2 teaspoon black peppercorns (lightly crushed)
	▢ 3 cloves garlic (peeled)		▢ 3 cloves garlic (peeled)
	▢ 3 Tablespoons olive oil		▢ 3 Tablespoons olive oil

Tim at 22:54, 31 July 2024

2024-07-31T22:54:58Z

← Older revision		Revision as of 15:54, 31 July 2024
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	Yield: 6 cups		Yield: 6 cups

	~~Equipment~~		=== Ingredients ===

	~~mason jars or glass containers~~

	Ingredients

	▢ 1 ½ pound carrots		▢ 1 ½ pound carrots

Tim: /* Directions */

2024-07-31T22:54:43Z

Directions

← Older revision		Revision as of 15:54, 31 July 2024
Line 36:		Line 36:
	Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.		Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.
	Remove the pan from the heat and allow the mixture to reach room temperature.		Remove the pan from the heat and allow the mixture to reach room temperature.
	Transfer the pickled carrots to sterilized jars along with the pickling brine.		Transfer the pickled carrots to sterilized Mason jars along with the pickling brine.
	You can eat right away or refrigerate overnight for the best flavor.		You can eat right away or refrigerate overnight for the best flavor.

Tim at 22:54, 31 July 2024

2024-07-31T22:54:26Z

← Older revision		Revision as of 15:54, 31 July 2024
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	author Maricruz Avalos Flores		author Maricruz Avalos Flores

	6 cups		Yield: 6 cups

	~~Those Mexican pickled carrots are the perfect topping for tacos, tortas, tostadas, and even soups! They are tangy, slightly sweet, and with a satisfying crunch!~~

	~~prep 10 minutes minutes~~
	~~cook 10 minutes minutes~~
	~~total 20 minutes minutes~~

	Equipment		Equipment

Tim: /* Directions */

2024-07-31T22:54:06Z

Directions

← Older revision		Revision as of 15:54, 31 July 2024
Line 44:		Line 44:
	Transfer the pickled carrots to sterilized jars along with the pickling brine.		Transfer the pickled carrots to sterilized jars along with the pickling brine.
	You can eat right away or refrigerate overnight for the best flavor.		You can eat right away or refrigerate overnight for the best flavor.

	~~Notes~~

	~~I like my pickled carrots to have a bit of crunch so I cook them for up to 5 minutes, then the remaining heat will finish the cooking. Also, they get softer as they sit in the brine.~~
	~~The spiciness level will depend on how many chilies you add and whether you cut them or leave them whole. Slicing the chilies will make them release their heat more intensely.~~
	~~Those pickled carrots taste a lot better after some hours of being made, I strongly recommend leaving them to marinate overnight.~~
	~~Store in the fridge for up to 2 weeks.~~

Tim: Created page with "Source: https://www.maricruzavalos.com/mexican-pickled-carrots/ AKA Hot Carrots Mexican Pickled Carrots (zanahorias en escabeche) author Maricruz Avalos Flores 6 cups Those Mexican pickled carrots are the perfect topping for tacos, tortas, tostadas, and even soups! They are tangy, slightly sweet, and with a satisfying crunch! prep 10 minutes minutes cook 10 minutes minutes total 20 minutes minutes Equipment mason jars or glass containers Ingredients..."

2024-07-31T22:53:37Z

Created page with "Source: https://www.maricruzavalos.com/mexican-pickled-carrots/ AKA Hot Carrots Mexican Pickled Carrots (zanahorias en escabeche) author Maricruz Avalos Flores 6 cups Those Mexican pickled carrots are the perfect topping for tacos, tortas, tostadas, and even soups! They are tangy, slightly sweet, and with a satisfying crunch! prep 10 minutes minutes cook 10 minutes minutes total 20 minutes minutes Equipment mason jars or glass containers Ingredients..."

New page

Source: https://www.maricruzavalos.com/mexican-pickled-carrots/

AKA Hot Carrots

Mexican Pickled Carrots (zanahorias en escabeche)

author Maricruz Avalos Flores

6 cups

Those Mexican pickled carrots are the perfect topping for tacos, tortas, tostadas, and even soups! They are tangy, slightly sweet, and with a satisfying crunch!

prep 10 minutes minutes
cook 10 minutes minutes
total 20 minutes minutes

Equipment

mason jars or glass containers

Ingredients

▢ 1 ½ pound carrots
▢ 1 small onion (sliced)
▢ 3-4 serrano or jalapeño chilies (whole or sliced)
▢ 1 ¼ vinegar (white or apple cider)
▢ 1 ¼ water
▢ 1 Tablespoon Mexican oregano
▢ 3 bay leaves
▢ ½ teaspoon black peppercorns (lightly crushed)
▢ 3 cloves garlic (peeled)
▢ 3 Tablespoons olive oil
▢ 1 teaspoon table salt (or more, to taste)

=== Directions ===

Peel and cut the carrots into coins or diagonal slices more or less of the same thickness.
Heat the olive oil in a large pan over medium heat.
Add garlic, carrots, onions, black peppercorns, and chilies. Sauté for 2 minutes over medium-high heat.
Pour the vinegar and water into the pan.
Add salt, bay leaves, and oregano. Mix well to combine the ingredients, lower the heat, and bring the mixture to a simmer.
Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.
Remove the pan from the heat and allow the mixture to reach room temperature.
Transfer the pickled carrots to sterilized jars along with the pickling brine.
You can eat right away or refrigerate overnight for the best flavor.

Notes

I like my pickled carrots to have a bit of crunch so I cook them for up to 5 minutes, then the remaining heat will finish the cooking. Also, they get softer as they sit in the brine.
The spiciness level will depend on how many chilies you add and whether you cut them or leave them whole. Slicing the chilies will make them release their heat more intensely.
Those pickled carrots taste a lot better after some hours of being made, I strongly recommend leaving them to marinate overnight.
Store in the fridge for up to 2 weeks.