Mexican Pickled Carrots

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

AKA Hot Carrots

Mexican Pickled Carrots (zanahorias en escabeche)

author Maricruz Avalos Flores

Yield: 6 cups

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 Mason jars along with the pickling brine.
   You can eat right away or refrigerate overnight for the best flavor.