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
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
PICKLED VEGETABLES
Provided by Marcela Valladolid
Categories condiment
Time 8h35m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a colander set over a bowl to drain. Add the carrots and cook for 3 minutes. Remove the carrots from the pot and add to the colander. Add the jalapenos and cook for 2 minutes. Remove from the heat and add to the colander. Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
- In a large heavy saute pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 4 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Turn the heat off. Sprinkle a drop or two of vinegar into the oil. If it splatters, allow the oil to cool until no splattering occurs. Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt. Stir to combine. Return the pan to medium heat and cook for 3 minutes. Pour the pickling liquid over the reserved vegetables and toss to combine. Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.
MEXICAN-STYLE PICKLED VEGETABLES
Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.
Provided by Rick M.
Categories Vegetable
Time 3h30m
Yield 1 Quart
Number Of Ingredients 13
Steps:
- Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
- Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.
Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4
More about "mexican style pickled vegetables recipes"
MEXICAN PICKLED VEGETABLES - THRIFT AND SPICE
From thriftandspice.com
5/5 (2)Total Time 35 minsCategory Side DishCalories 100 per serving
- Wash, peel and slice the carrots. Then slice the jalapenos, quarter the onion and peel the garlic cloves. Set aside.
- Heat up 2 tbs of olive oil in a large pot over medium heat. Once oil is hot add the carrots, jalapenos, onion and garlic. Saute for a few minutes. Add the bay leaves, peppercorns and oregano to the pot. Saute for another minute and salt to taste.
- Add the water and apple cider vinegar to the pot. Bring the mixture to a boil over medium high heat. Boil for 10-15 minutes or until the carrots can easily be pierced with a fork.
- Remove from heat and let the veggies cool. Then transfer them to a jar or bowl and cover with a tight fitting lid. They will last in the fridge for about a week.
MEXICAN-STYLE PICKLED VEGETABLES - CRAVING …
From cravingsomethinghealthy.com
4.3/5 (9)Category CondimentsCuisine MexicanCalories 82 per serving
- Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices and toss together.
ESCABECHE (MEXICAN SPICY PICKLED …
From thegentlechef.com
3.9/5 (236)Estimated Reading Time 1 min
HOMEMADE ESCABECHE (MEXICAN PICKLED …
From threeolivesbranch.com
Ratings 39Category CondimentCuisine MexicanTotal Time 35 mins
MEXICAN PICKLED VEGETABLES RECIPE - STL …
From stlcooks.com
SPICY PICKLED CAULIFLOWER, CARROTS AND …
From thespruceeats.com
MEXICAN PICKLED CARROTS + VIDEO | KEVIN IS …
From keviniscooking.com
PICKLED TACO VEGETABLES - A FAMILY FEAST®
From afamilyfeast.com
ESCABECHE (MEXICAN PICKLED VEGETABLE …
From foodologygeek.com
PICKLED VEGETABLES MEXICAN STYLE RECIPE ON …
From food52.com
ESCABECHE - MEXICAN PICKLED VEGETABLES
From frugalhausfrau.com
QUICK MEXICAN PICKLED VEGETABLES (TAQUERIA …
From taketwotapas.com
CLASSIC ESCABECHE – MEXICAN PICKLED …
From themostlyvegan.com
MEXICAN PICKLED PEPPERS RECIPE - MEXICAN …
From mexicanfoodjournal.com
PICKLED POTATOES | MEXICAN PLEASE
From mexicanplease.com
CHEESY MEXICAN BEEF AND BEAN BAKE | RECIPETIN EATS
From recipetineats.com
22 BEST MEXICAN VEGETABLE SIDE DISHES – HAPPY MUNCHER
From happymuncher.com
MEXICAN-STYLE PICKLED VEGETABLES (ESCABECHE) - AMERICA'S TEST …
From americastestkitchen.com
MEXICAN PICKLED VEGETABLES (ESCABECHE) - WHITNEYBOND.COM
From whitneybond.com
SPICY PICKLED CARROTS RECIPE | EATINGWELL
From eatingwell.com
MEXICAN STYLE PICKLED VEGETABLES | DIXIE CRYSTALS
From dixiecrystals.com
#time-to-make #main-ingredient #cuisine #preparation #vegetables #mexican #easy #3-steps-or-less #4-hours-or-less
You'll also love