Taqueria-Style Spicy Pickled Carrots
Description
Taqueria-style spicy pickled carrots (zanahorias en escabeche) recipe is served as side dishes in many Mexican taquerias but can easily be made at home.
Ingredients
•
1 cup white vinegar
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1 cup water
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1 teaspoon coarse sea salt
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3/4 pound carrots
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1 small yellow onion
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6 medium fresh jalapenos
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2 cloves garlic
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1 tablespoon vegetable oil
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2 large bay leaves
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1 teaspoon whole black peppercorns
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1 teaspoon dried Mexican oregano
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1 teaspoon cumin seeds
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1 teaspoon extra-virgin olive oil
Directions
1
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.
2
Peel carrots; cut into ½-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
3
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
4
Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.