Mexican Pickled Carrots
Zanahorias En Escabeche, which literally translates to pickled carrots, is a mild Mexican dish that is packed full of flavor! A perfect accompaniment to your favorite Mexican meal.
Ingredients
- 2 T oil
- 2 lbs Carrots
- 1/2 Large Sweet Onion
- 4 Cloves Garlic peeled and smashed
- 4-5 Jalapeños seeded, sliced lengthwise
- 1 tsp Mexican Oregano
- 1/2 tsp Ground Allspice
- 4-5 Whole Cloves
- 1 cup White Vinegar
- 1 cup Water
- 2 1/2 T Brown Sugar Packed
- 2 T Salt
- 1 tsp Black Peppercorns
Instructions
- Chop the carrots, onions, and jalapeños. In a stock pot heat oil on med high heat. Add the carrots and saute for 3-4 minutes, stirring frequently. Add the onions, garlic, and jalapeños continue stirring frequently. Cook for 5 minutes. Add the spices (oregano, allspice, cloves, thyme) cook for another 3-4 minutes. Add the remaining ingredients and bring to a boil. Cook until jalapeños are slightly soft. They will start to turn olive in color. Approximately 8-10 minutes. Remove from heat and place veggies in 2 quart sized canning jars or other glass airtight containers. Pour the remaining liquid into the jars dividing equally between them. Place on lids. Let cool on the counter. Store in the refrigerator.
Notes
Note: Lasts for 2 months in the refrigerator.