Mexican Pickled Carrots (Escabeche) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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. Ingredients:
10 carrots, peeled and sliced diagonally |
6 -8 small radishes, quartered |
2 fresh green jalapenos, with seeds, sliced thickly crosswise |
2 garlic cloves, thinly sliced |
2 teaspoons mexican oregano |
1 medium white onion, thinly sliced |
1 cup white vinegar |
1 cup filtered water |
1 teaspoon granulated sugar |
4 teaspoons salt |
5 bay leaves |
1/2 teaspoon black peppercorns |
Directions:
1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
4. When cool, cover and refrigerate the pickles for at least 3 hours.
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