Mexican Style Hot Pickled Carrots Recipes

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MEXICAN HOT CARROTS

I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Provided by lili619

Categories     Side Dish     Vegetables     Carrots

Time 8h30m

Yield 8

Number Of Ingredients 4



Mexican Hot Carrots image

Steps:

  • Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  • Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  • Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.1 g, Sodium 39.5 mg, Sugar 5 g

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

TAQUERIA-STYLE SPICY PICKLED CARROTS

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13



Taqueria-Style Spicy Pickled Carrots image

Steps:

  • 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.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

HOT PICKLED CARROTS

I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any...

Provided by Mary Ann Hanson

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 8



Hot Pickled Carrots image

Steps:

  • 1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
  • 2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
  • 3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
  • 4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

1 lb carrots, peeled and cut into sticks (i just use baby carrots)
1 large yellow onion, sliced and separated
3 jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp kosher or pickling salt
1/3 c sugar
1 c white vinegar
1 c water
1/2 Tbsp dried oregano (if you have fresh use it!)

MEXICAN STYLE HOT PICKLED CARROTS

Just like in the restaurant.

Provided by Elaine Laskowski

Categories     Vegetables

Time 20m

Number Of Ingredients 10



Mexican Style Hot Pickled Carrots image

Steps:

  • 1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.

2 lb carrots, sliced on diagonal
2 yellow onions, peeled and sliced
1 1/2 qt warm water
7 oz whole canned jalapeno peppers with liquid
1 Tbsp dried oregano
6 clove garlic
2 c cider vinegar
1/4 c vegetable oil
2 bay leaves
1 Tbsp salt

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