I present a Quick Pickled Carrots Recipe that uses just a few ingredients to create bright zanahorias en escabeche perfect for tacos, quesadillas, and enchiladas.

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I stumbled on zanahorias en escabeche the way you find a secret taco stand, loud and a little messy, and it’s been my quick answer to boring sides. I soak them in white vinegar with a couple jalapeños, wait a bit, and they turn bright, spicy and kind of addicting.

Folks ask me How To Make Mexican Pickled Carrots like it’s some big mystery, and i laugh cause it’s not, but the punch it gives my tacos is unreal. These Taco Pickles bring sharp heat, vinegar tang and crunch, they steal the show everytime I serve them.

Ingredients

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Crunchy, naturally sweet, loaded with beta carotene, fiber and vitamins for eye health.
White vinegar gives sharp sourness, preserves texture, nearly zero calories, it brightens every bite.
Garlic adds pungent heat and aroma, small protein, some antioxidants, boosts savory depth.
White onion picks up tang, becomes mellowly sweet, provides fiber and subtle savory notes.
Jalapeños bring crisp heat, vitamin C, capsaicin for warmth, seeds add extra spice.
Dried oregano offers herbal, slightly bitter notes, antioxidants and classic Mexican flavor lift.
Bay leaf and peppercorns give rounded background warmth and subtle aromatic complexity.
Sugar balances vinegar with gentle sweetness, salt enhances flavors and preserves texture.

Ingredient Quantities

1 pound carrots, about 4 cups

1 cup white vinegar

1 cup water

1 tablespoon salt (table or kosher, whatever you got)

1 tablespoon sugar

2 garlic cloves

1/2 medium white onion

2 jalapeños

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon black peppercorns

How to Make this

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1. Peel and trim 1 pound carrots and cut into sticks about 2 inch long on the bias so they pick up more brine.

2. Slice 1/2 medium white onion into thin wedges, slice 2 jalapeños into rounds (leave seeds for heat or remove for mild), and lightly crush 2 garlic cloves with the flat of a knife but keep them whole.

3. Optional: if you want softer carrots, blanch them 1 to 2 minutes in boiling water then plunge into ice water, drain before packing.

4. In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar, 1 teaspoon dried oregano, 1 bay leaf, and 1/2 teaspoon black peppercorns plus the crushed garlic. Bring to a boil and simmer 1 minute so salt and sugar dissolve and spices bloom.

5. Pack the carrots vertically into a clean quart jar or two pint jars, tuck in the sliced onion, jalapeños and the whole garlic cloves, and add an extra bay leaf or oregano if you like.

6. Pour the hot brine over the veggies until fully covered, leaving about 1/2 inch headspace. Press the carrots down with a spoon or lid to keep everything submerged, if things float use a small clean weight or a piece of cabbage to hold them down.

7. Let the jar cool to room temp, then seal and refrigerate. If you blanched the carrots cool them first before packing so the jar doesnt steam.

8. Theyre okay to eat after 6 to 8 hours but way better after 24 to 48 hours when flavors meld.

9. Store in the fridge for 2 to 3 weeks. Reuse the brine as a quick booster for salads or tacos if its clean and fresh.

10. Quick tips: slice carrots thinner for faster pickling, keep jalapeño seeds for more heat, and always use clean jars and utensils so your pickles last longer. Dont use chipped metal lids with strong vinegar exposure.

Equipment Needed

1. Vegetable peeler — a decent one makes peeling the carrots way faster
2. Sharp chef knife for slicing on the bias and cutting onion and jalapeños
3. Cutting board big enough for the carrots and onion
4. Measuring cups and measuring spoons for the vinegar, water, salt, sugar and spices
5. Small saucepan to heat the brine
6. Clean quart jar or two pint jars plus clean lids for packing and storing
7. Long spoon or jar tamper to press the carrots down so nothing floats
8. Large bowl for an ice bath if you blanch the carrots, plus a slotted spoon or tongs to move them

FAQ

Q: How long before they're ready to eat? A: You can snack on them after a few hours but they taste best after 24 to 48 hours in the fridge, and reach full flavor around 3 days.

Q: How long do they keep? A: Stored in a clean jar in the fridge they'll stay great for about 2 to 3 weeks. If you want shelf stable jars you need a tested canning recipe and proper water bath canning steps.

Q: How do I make them less spicy or more spicy? A: For milder, remove the jalapeño seeds and membranes or use 1 jalapeño only. For hotter, leave seeds in or add a serrano. Taste the brine while hot to adjust.

Q: Can I substitute other vinegars or veggies? A: Yes, apple cider or rice vinegar both work but change the flavor a bit. You can add cauliflower, onion slices, or radishes using the same brine, just cut veggies to similar size so they pickle evenly.

Q: How do I keep the carrots crisp? A: Use firm fresh carrots, slice evenly, and plunge them in ice water after a quick 30 second blanch if you want extra crunch. Pouring boiling brine over raw carrots also helps maintain texture.

Q: Do I need to sterilize jars? A: For quick fridge pickles just use very clean jars and pour the hot brine in to help sanitize. If you plan to shelf store, follow proper sterilizing and canning guidelines from USDA or trusted sources.

Mexican Pickled Carrots (zanahorias En Escabeche) Recipe Substitutions and Variations

White vinegar: swap with apple cider vinegar for a fruity tang, or rice vinegar for a milder, less sharp brine (use 1:1).
Jalapeños: use serranos for more heat, or poblano or a sliced bell pepper for way less heat. Remove seeds if you want it tamer.
Sugar: replace with honey or agave (use about 3/4 the amount), or light brown sugar for a deeper, caramel note.
Dried oregano: Mexican oregano if you can find it, otherwise regular oregano or a small pinch of thyme works fine.

Pro Tips

1) Always check your vinegar strength, make sure it is 5 percent acidity or higher. If you use a weaker vinegar the pickles wont hold up as well, so dont dilute it below that or you risk mushy or unsafe jars.

2) For extra crunch blanch the carrots 1 minute then shock in ice water, or slice them thinner so the brine gets in faster. If you want pro level crispness try a small pinch of Pickle Crisp (calcium chloride) instead of fancy tricks.

3) Toast whole oregano and peppercorns in a dry pan for 20 to 30 seconds before adding them to the brine, it really wakes up the flavors. Also a strip of citrus peel or a little splash of apple cider vinegar adds complexity without masking the carrots.

4) Label jars with the date, keep them refrigerated and use within the recommended time. Reuse brine only if it stayed clear and was never contaminated, and heat it to a boil before reusing; if it smells off or is cloudy toss it.

Mexican Pickled Carrots (zanahorias En Escabeche) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I present a Quick Pickled Carrots Recipe that uses just a few ingredients to create bright zanahorias en escabeche perfect for tacos, quesadillas, and enchiladas.

Servings

servings

Calories

kcal

Equipment: 1. Vegetable peeler — a decent one makes peeling the carrots way faster
2. Sharp chef knife for slicing on the bias and cutting onion and jalapeños
3. Cutting board big enough for the carrots and onion
4. Measuring cups and measuring spoons for the vinegar, water, salt, sugar and spices
5. Small saucepan to heat the brine
6. Clean quart jar or two pint jars plus clean lids for packing and storing
7. Long spoon or jar tamper to press the carrots down so nothing floats
8. Large bowl for an ice bath if you blanch the carrots, plus a slotted spoon or tongs to move them

Ingredients

1 pound carrots, about 4 cups
1 cup white vinegar
1 cup water
1 tablespoon salt (table or kosher, whatever you got)
1 tablespoon sugar
2 garlic cloves
1/2 medium white onion
2 jalapeños
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon black peppercorns

Directions

Peel and trim 1 pound carrots and cut into sticks about 2 inch long on the bias so they pick up more brine.
Slice 1/2 medium white onion into thin wedges, slice 2 jalapeños into rounds (leave seeds for heat or remove for mild), and lightly crush 2 garlic cloves with the flat of a knife but keep them whole.
Optional: if you want softer carrots, blanch them 1 to 2 minutes in boiling water then plunge into ice water, drain before packing.
In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar, 1 teaspoon dried oregano, 1 bay leaf, and 1/2 teaspoon black peppercorns plus the crushed garlic. Bring to a boil and simmer 1 minute so salt and sugar dissolve and spices bloom.
Pack the carrots vertically into a clean quart jar or two pint jars, tuck in the sliced onion, jalapeños and the whole garlic cloves, and add an extra bay leaf or oregano if you like.
Pour the hot brine over the veggies until fully covered, leaving about 1/2 inch headspace. Press the carrots down with a spoon or lid to keep everything submerged, if things float use a small clean weight or a piece of cabbage to hold them down.
Let the jar cool to room temp, then seal and refrigerate. If you blanched the carrots cool them first before packing so the jar doesnt steam.
Theyre okay to eat after 6 to 8 hours but way better after 24 to 48 hours when flavors meld.
Store in the fridge for 2 to 3 weeks. Reuse the brine as a quick booster for salads or tacos if its clean and fresh.
Quick tips: slice carrots thinner for faster pickling, keep jalapeño seeds for more heat, and always use clean jars and utensils so your pickles last longer. Dont use chipped metal lids with strong vinegar exposure.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.