MEXICAN PICKLED CARROTS (ESCABECHE)
Adapted from the Fresh Approach Cooking blog, I've added a couple of things to it. This is a refrigerated pickle, crisp, spicy, and addictive. It will keep a couple of months or longer in the fridge. The cooking time is the minimum refrigeration time for the pickle.
Provided by zeldaz51
Categories Vegetable
Time 3h20m
Yield 1 quart, approximately, 20 serving(s)
Number Of Ingredients 12
Steps:
- Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
- Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
- Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
- When cool, cover and refrigerate the pickles for at least 3 hours.
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Demmy Ojuade
[email protected]These pickled carrots are so good! I love the pop of flavor they add to tacos and burritos.
Poupee Active
[email protected]I followed the recipe exactly and the carrots turned out great. They were crispy and flavorful. I would definitely recommend this recipe.
sako king
[email protected]This recipe is a keeper. The carrots were delicious and the escabeche sauce was perfect. I will definitely be making this again.
Sammy Hansy
[email protected]5 stars! This is my new favorite way to make pickled carrots. They're so easy to make and they taste amazing. I love the combination of sweet and tangy flavors.
Mario Perez
[email protected]This escabeche recipe is a winner! The carrots came out perfectly tender and flavorful. I especially love the hint of sweetness from the pineapple juice. I served it as a side dish with grilled chicken and it was a huge hit.