MEXICAN STYLE HOT PICKLED CARROTS
These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.
Provided by dawnie2u
Categories Vegetable
Time 30m
Yield 8 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
- Boil for 5 minutes and then remove from heat.
- To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
- Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
- Can also be kept in airtight containers in refrigerator.
- Makes 8-9 cups.
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
TAQUERIA-STYLE SPICY PICKLED CARROTS
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g
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.
Provided by zeldaz51
Categories Vegetable
Time 3h20m
Yield 1 quart, approximately, 20 serving(s)
Number Of Ingredients 12
Steps:
- 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.
More about "mexican pickled carrots recipes"
MEXICAN PICKLED CARROTS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
4.9/5 (101)Calories 50 per servingCategory Appetizers
- Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.
- In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
- Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
MEXICAN PICKLED CARROTS RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Total Time 1 hr 40 minsCategory Healthy Mexican Side Dish RecipesCalories 20 per serving
- Prepare 4 1-pint (2-cup) canning jars and lids: Wash in hot soapy water and rinse well. Place the rack in the pot and place the jars, right side up, on the rack. Add enough water to fill and cover the jars by at least 1 inch. Cover the pot and bring to a boil; boil, covered, for 10 minutes, then turn off the heat. Keep the jars in the hot water (with the pot covered) while you prepare the recipe.
- Meanwhile, place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
- Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot (see Tips) and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapenos; return to a boil. Remove from heat and let stand 10 minutes.
HOW TO MAKE SPICY MEXICAN-STYLE PICKLED CARROTS | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
MEXICAN PICKLED CARROTS | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
MEXICAN PICKLED VEGETABLES - THRIFT AND SPICE
From thriftandspice.com
MEXICAN PICKLED CARROT STICKS | MEXICAN PLEASE
From mexicanplease.com
HOMEMADE ESCABECHE (MEXICAN PICKLED VEGETABLES) RECIPE
From threeolivesbranch.com
TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS - CHILI …
From chilipeppermadness.com
MEXICAN PICKLED CARROTS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
QUICK MEXICAN PICKLED ONIONS AND CARROTS | SHOCKINGLY …
From shockinglydelicious.com
MEXICAN PICKLED CARROTS - CHEERY KITCHEN
From cheerykitchen.com
MEXICAN PICKLED PEPPERS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
MEXICAN STYLE PICKLED PEPPERS & CARROTS
From jerryjamesstone.com
MEXICAN PICKLED CARROTS EASY RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
4.8/5 (22)Total Time 38 minsCategory AppetizersCalories 12 per serving
- Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot, along with the herbs.
SPICY PICKLED MEXICAN CARROTS - BOREDMOM
From boredmom.com
CANNING JALAPENOS AND CARROTS RECIPES ALL YOU NEED IS …
From stevehacks.com
PICKLED MEXICAN HOT CARROTS - FLAVORFUL EATS
From flavorfuleats.com
PICKLED CARROTS - CHILI PEPPER MADNESS
From chilipeppermadness.com
MEXICAN PICKLED CARROTS RECIPE (ZANAHORIAS EN ESCABECHE)
From mexicanmademeatless.com
PICKLED JALAPENOS AND CARROTS - AIMEE MARS
From aimeemars.com
MAGIC MEXICAN STYLE PICKLED CARROTS | GOING CAVEWOMAN
From goingcavewoman.com
PICKLED CARROTS, MOROCCAN-STYLE RECIPE | BON APPéTIT
From bonappetit.com
SPICY PICKLED CAULIFLOWER, CARROTS AND JALAPENOS RECIPE - THE …
From thespruceeats.com
HOW TO MAKE PICKLED CARROTS - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
MEXICAN PICKLED CARROTS – GOING MY WAYZ
From goingmywayz.com
MEXICAN PICKLED CARROTS AND RADISHES (TAQUERIA STYLE) TAKE TWO …
From taketwotapas.com
TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS | MEXICAN PLEASE
From mexicanplease.com
{ESCABECHE} HOT MEXICAN PICKLED CARROTS RECIPE - SALT & WIND TRAVEL
From saltandwind.com
HOW TO MAKE THE BEST MEXICAN STYLE PICKLED CARROTS! @MEX
From youtube.com
AUTHENTIC MEXICAN PICKLED CARROTS RECIPE : TOP PICKED FROM OUR …
From recipeschoice.com
MEXICAN CARROTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN-STYLE PICKLED CARROTS - TASTINGTABLE.COM
From tastingtable.com
WHAT ARE MEXICAN PICKLED CARROTS CALLED? - MISS VICKIE
From missvickie.com
MEXICAN STYLE PICKLED PEPPERS & CARROTS - YOUTUBE
From youtube.com
PICKLED VEGETABLES MEXICAN STYLE - CRAVING SOMETHING HEALTHY
From cravingsomethinghealthy.com
MEXICAN PICKLED JALAPEñOS AND RADISHES « DORA'S TABLE
From dorastable.com
PICKLED CARROTS RECIPE | BON APPéTIT
From bonappetit.com
SPICY MEXICAN PICKLED CARROTS | MEXICAN RECIPES - MEXICO IN MY …
From mexicoinmykitchen.com
SPICY PICKLED CARROTS RECIPE (VEGAN, PALEO, WHOLE30, GLUTEN FREE)
From theherbeevore.com
SPICY PICKLED CARROTS BEST RECIPES
From findrecipes.info
PICKLED CARROTS MEXICAN RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY MEXICAN PICKLED CARROTS & JALAPENOS RECIPE
From littlefamilyadventure.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love