Authentic Mexican Pickled Carrots
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these "escabeche en vinagre" and even add cauliflower if you like, these go fast!
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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
keviniscooking...
Ingredients
2 lbs large carrots
2 large jalapeños
1/2 white onion, medium
5 cloves garlic smashed
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp vegetable oil
6 bay leaves, whole
10 black peppercorns
2 tsp dried Mexican oregano (See Note 1)
1 tsp kosher salt
Instructions
1. Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
2. In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
3. 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.
4. Fine to eat after 3 hours, best if pickled for at least a day or two.
SEE BELOW NOTES IF CANNING.
Notes
1. The jalapenos are for flavor and heat, so add more or less to your liking.
2. Slice carrots on the diagonal for larger pieces to eat. I’ve also added small cut cauliflower, this is optional.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
4. If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It’s not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Once jars are “hot packed” with carrot mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.
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Found a family owned taco stand that served homemade pickled carrots and now I am addicted to them. Will definitely give this recipe a try! 😋 😋
Thank you for this presentation. Unlike so many other youtubers who make us suffer their endless chatter and showcasing their personalities, this was a great presentation that focused on the topic.
Dude! You nailed it! My favorite carrots are at Taco's Por Favor on 14th and Olympic in Santa Monica, CA. Everywhere else I've always been disappointed. I had a windfall of carrots, onions and peppers and herbs in the garden and made a massive batch. This recipe is spent on and I'll be following this it from now on!
Awesome, so glad you found me!
Try Gilbert's On Pico, and get back to me. Seriously. I wanna know if there's better carrots than Gilbert's....because I highly doubt it.
Thank you so much for this! I absolutely love this mix and always buy it in the big fat can. I'm definitely going to make it 🎉
My fav yum 🤤
Thanks Jamie!
A big batch of these is happening ASAP. It's so nice to see a simple solid recipe for this tasty snack!
Thanks so much Girya!
@@KevinIsCooking Nice Job!! No Jokes, No fluff, No puff, No Click & subscribe prompts...You didn't waste our time and got straight to the point!!
Very refreshing....Thank You!
@@beloit22 Glad you enjoyed it and hope you give it a try!
I prepared this recipe yesterday. Sampled it today. While I found the flavor to very good, I thought there should've been more liquid. Also I like a little more heat. Any suggestions? I subscriber and book marked your website?
If you have cooked them already as per the recipe, I would add more water or vinegar to the batch to cover completely. As for more heat I would slice up another jalapeño (or Serrano chile) if you prefer. Shake it up and refrigerate.
Add more water/vinegar and more peppers . Recipes are more like guidelines than instructions that need to be followed to the tee . If you don’t like something in a recipe just change it .
These made my Mexican friends jealous that a white boy could make them soo good. Thank you so much
Thanks for letting me know. Enjoy!
Great video going to try these tonight, quick note your linked recipe goes to your carnitas recipe not your carrots, If you Ctrl F search "pickle" you can find a link to the pickle recipe but others might not realize that. Thanks for the recipe!
Thanks Kevin, updated that! Enjoy!
@@KevinIsCooking Recipe turned out great, thank you! Made enough pickles for several family size meals.
How much water and how much vinegar
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
Thanks for a great recipe! I just made 3 jars! How long are they good for if I store in the fridge?
Excellent Katarzyna! Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! keep these in a glass jar in the refrigerator myself for up to a month and they are gone.
Katarzyna
If instead of letting your jar cool you lid them and put in a hot bath for right amount of time, they will last years in the pantry.
Rick Sanchez C137 I would not recommend canning them because there may not be enough acid or proper canning technique to prevent C. Botulinum. It’s just not worth the risk. Be safe and refrigerate!
Will they be crunchy ?
They do have a nice toothsome texture, not mushy at all. You can always change the texture to your liking by how long you cook them. Try a small batch as written and go from there.
@@KevinIsCooking thank you (: they look great!
Can you substitute the jalapenos with yellow peppers?
Sure.
@@KevinIsCooking thanks for sure I will.
Can you use regular oregano
TuffPuppy 404 sure, just a different flavor
Kevin Is Cooking what kinda
@@AlexTheVirgo Mexican oregano has a more citrusy taste than Mediterranean oregano
will the carrots get soft?
tacoho3 I would call them al dente. Not soggy soft and not hard either, firm and easy to bite through.
Is the boiling necessary?
I would say yes, but by all means if you prefer them EXTRA firm then try just the brine soak and refrigerate.
Will it be the same in canning?
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
cup of water? cop of vinegar ?
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! I keep these in a glass jar in the refrigerator myself for up to a month and they are gone.
@@KevinIsCooking oh shit i guess i'm blind
thanks!!
You lost me at peppercorn 🤢
I appreciate that your pickled carrots and onions do not look like a mushy mess, and retaining its freshness.
Thanks Dan, these a house favorite. Mushy just isn't fun, right?
Thank you. I didnt need a 10 minute long video like the women who came up in the search results before this. I just wanted to make sure i was about to do it right lol again thank you
No problem. Somethings may need a longer description or show a technique, but I try to show what I'd want to see myself or what's needed.🙂
@@KevinIsCooking I did it with the addition of radish, asparagus, potato, serrano, mustard seed, marjoram, and allspice. I didn't know if it made sense but its great
Nice Job!! No Jokes, No fluff, No puff, No Click & subscribe prompts...You didn't waste our time and got straight to the point!!
Very refreshing....Thank You!
I recently stumbled upon your video and thoroughly enjoyed it! It's remarkably concise and to the point. While the video might be light on details, you more than compensate for that in the description. The wealth of information you've provided is greatly appreciated! Thanks. P.s. I've noticed that in some other recipes, they start by stir-frying the vegetables using oil. I'm curious if using oil in this way could potentially affect the safety of the entire canning process? By the way, how long do you typically consider something to be officially canned? I intend to consume this particular batch within 3-4 days after preparing it.
I love pickled carrots . I’m going to try this tonight. Thanks for the easy recipe.
Adriana G Flores Hope you enjoy them Adriana!
When me & my bf go to the taco shop we like we order a cup to go & kill them all in one shot! Fresh carrots are the best & I saw your recipe! Excited to make these today, thanks for the video 👌🤤🥕
Excellent recipe, just made it tonight and it turned out very well. Thank you for a fast presentation with no digressions.
Feedback:
Please don't add any music to a DIY, demo, tour, wildlife, or cooking video. Very hard on the ears and prevents focus. Try no voice, no music, just cooking sounds. It will rapidly gain you subscribers. I hate music. It hurts my ears and irritates my brain. I find natural sounds very soothing.
I added a little honey to offset the vinegar. It mellows out the taste, yum!
I like to seed the chilis so they are not spicy and no seeds floating around.
I also add radish, whole or thick sliced with no cooking, at the end.
I also use wax peppers whole like pepperoncini pickles. Sometimes I slice them in half and seed them.
Thank you for a great recipe!
I'm going to make this and add button mushrooms to try to recreate a product that we bought in Mexico when I was a kid. They were DELISCIOUS.
Did it work?
No, mushrooms dont ferment or pickle well.lol@@Cereal008
I love these soo much on tacos but not too hot! Cant wait to make!🌮them!😍
Mmm, yum!! Thank you for the recipe.
These are a house favorite and so easy. Enjoy Eddie!
You have matched my favorite taco trucks recipe-now I can eat them all the time! Delicious!! Thank you.
So glad you found me, hope you try some others out, too!
Thanks Kevin!
Just tried this. Very simple and delicious!
Thanks Nathan, appreciate it!
What song is this.
It's titled Mexican Mariachi and you too can purchase it on Audio Jungle.
I just made this but didn’t cook it!? Will it continue to soften on the fridge or should I cook it?
You'll have to let me know. I always cook mine. Maybe since you just did it you might want to cook them first. Let me know!
Can i water bath this for long term shelf life?
Yes. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips!
@@KevinIsCooking thank you. 😊
Yummmmm, looks delicious 😊😊😊😊😊
One of my favorites.. gonna gove this a try
I like your simple recipe. I just made a video on the same subject. Check it out. I added some spices like oregano, dill, cumin, bay leaves and clove. What is great is that you can add what ever you like to suit your taste. Also if you put the in the fridge while stile warm / hot then will self seal the lids shut. Then they will last longer in storage fridge. Once you pop the lid it gets oxygen in there and releases the pressure.
This is so simple and taste good too .. subscribe and thank you for sharing!
Thanks so much Mee!
Do you think cilantro 🌿 would be good with the carrots 🥕?
That would be completely your preference.
I followed the recipe to the letter but my brine was very cloudy as I put the carrots in the jar. Did I do something wrong? Is it okay to eat?
Not quite sure there, I have never had that happen? There is nothing in the brine to make it cloudy. To feel safe, I would make another batch and make sure all cooking utensils and veg are cleaned.
@@KevinIsCooking Thank you for responding. I did toss the cloudy batch out and I will try it again. I looked up cloudy brine for other pickled foods and didn't get a satisfying answer. I was sure everything was cleaned properly but the brine was cloudy in the cooking pot before I put it in a jar. I'll update you when I try my second batch.
Can I use apple cider vinegar instead?
Haven't tried it myself to comment properly, but I don't see why not. Let me know and I can update the recipe to reflect.
Is it 2lb of carrots before or after you cut them?
my name Cutting them doesn’t change the weight but I do peel them first. Just buy 2 pounds.
Do I have to use oil when boiling? The ones at our taqueria are not oily at all.
No you do not Karen. Enjoy these!
Made a batch this morning and they're already great (couldn't wait to try)! I'm sure they'll get even better in a day or two. Thanks!
@@karengates22 So glad you enjoyed these Karen!
Thanks! Great recipe! The only thing I do differently is: I don’t cook my ingredients. I like my carrots crisp & crunchy! Not soft & floppy lol. ✌🏾😉