How to Make Favorite Classic Mexican Pickled Carrots

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Classic Mexican Pickled Carrots. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Classic Mexican Pickled Carrots Recipe. 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.

You can have Classic Mexican Pickled Carrots using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Classic Mexican Pickled Carrots

1. Take 1.5-2 lbs of Whole Carrots.
2. Take 1/2 of Med White Onion.
3. Take 2 of Large Jalapeños.
4. Take 1.5 C of White Distilled Vinegar.
5. Take 1.5 C of Water.
6. Prepare 5 Cloves of Minced Garlic.
7. Make ready 6 of Whole Bay Leaves.
8. Take 2 tsp of Mexican Oregano (yes it matters…trust me, you can taste the difference).
9. It’s 1 tsp of Kosher Salt.

He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute.Authentic Mexican Pickled Carrots These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican.When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans.Of them all, this recipe for Mexican-style pickled carrots was a crowd favorite.

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..

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.His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives.

Spicy Pickled Carrots, To prepare this recipe, you need to use good quality canned peppers.I know you can use any brand of canned peppers, but We add these pickled carrots to chicken and tuna salads, tortas, sandwiches, tostadas, sopes, and tacos, but you can add them to virtually any type of.These are the hot carrots like you get in Mexican restaurants.I usually make a batch and share with a friend or neighbor.This recipe comes from a restaurant in San Diego called Alta Vista.