Classic Mexican Pickled Carrots. Quick and easy escabeche – Mexican pickled carrots, cauliflower, jalapeños, and radishes – the perfect healthy snack or side for your There's not much to it, usually carrots, cauliflower, jalapeños, and onions quick pickled and served at Mexican restaurants as a starter alongside chips and salsa. This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil.

These Mexican Pickled Carrot Sticks are the perfect antidote to a ho-hum day that's on the verge of passing by unnoticed. They are surprisingly easy to make too, and for the next few weeks your fridge will be capable of supplying you with crispy, delicious jolts to the system any time you need it. Recipe adapted from Kevin West, Saving the Season. You can have Classic Mexican Pickled Carrots using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Classic Mexican Pickled Carrots

1. You need of Whole Carrots.
2. You need of Med White Onion.
3. Prepare of Large Jalapeños.
4. You need of White Distilled Vinegar.
5. It’s of Water.
6. Prepare of Minced Garlic.
7. You need of Whole Bay Leaves.
8. Prepare of Mexican Oregano (yes it matters…trust me, you can taste the difference).
9. Prepare of Kosher Salt.

His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute. These are the hot carrots like you get in Mexican restaurants. I usually make a batch and share with a friend or neighbor.

Classic Mexican Pickled Carrots step by step

1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil..
2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots..
3. Once the brine has begun to boil, add the carrots, onion, and jalapeño..
4. Reduce heat to medium low and cook for about 20 minutes..
5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar..
6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days..

This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. One of my favorite things when I go to a Mexican restaurant, is the condiment bar. You can usually find pickled jalapenos and carrots in there. 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 Great recipe for Classic Mexican Pickled Carrots.