Mexican Pickled Carrots Escabeche

Bursting with vibrant flavors and a zesty kick, Mexican Pickled Carrots Escabeche is the ultimate tangy side dish or condiment to elevate any meal. This easy-to-make recipe combines crisp carrot slices, spicy jalapeños, and tender onions, beautifully infused with aromatic garlic, bay leaves, oregano, and peppercorns. Simmered in a tangy brine of white vinegar, water, and olive oil, these pickled vegetables strike a perfect balance of heat, acidity, and subtle sweetness. Ideal for tacos, grilled dishes, or as a standalone snack, this traditional Mexican-style escabeche is a versatile and healthy treat. Ready in under 30 minutes and perfect for make-ahead meals, these pickled carrots transform simple ingredients into a fiesta of bold flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 6 medium Carrots
• 3 whole Jalapeño peppers
• 1 large White onion
• 4 whole Garlic cloves
• 2 cups White vinegar
• 1 cup Water
• 2 whole Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Black peppercorns
• 1.5 teaspoons Kosher salt
• 1 teaspoon Sugar
• 2 tablespoons Olive oil

Directions

Step 1

Peel the carrots and slice them into diagonal rounds about 1/4 inch thick.

Step 2

Thinly slice the white onion into half moons and cut the jalapeños into thin rings. Remove seeds from jalapeños if you prefer less heat.

Step 3

Peel the garlic cloves and leave them whole.

Step 4

In a large pot over medium heat, warm the olive oil. Add the sliced carrots and cook for 5 minutes, stirring occasionally.

Step 5

Add the sliced onions, jalapeños, and whole garlic cloves to the pot. Cook for another 3-4 minutes until the vegetables begin to soften slightly.

Step 6

Pour in the white vinegar and water. Stir in the bay leaves, dried oregano, black peppercorns, kosher salt, and sugar.

Step 7

Bring the mixture to a gentle boil, then lower the heat and simmer for 8-10 minutes, or until the carrots are tender but still have some bite.

Step 8

Remove the pot from heat and let the escabeche cool to room temperature in the pot.

Step 9

Transfer the pickled carrots and vegetables, along with their liquid, to clean glass jars. Cover with lids and refrigerate for at least 24 hours before serving to allow the flavors to meld together.

Step 10

Serve chilled or at room temperature as a side dish, condiment, or snack.

Nutrition Facts

Serving size	1405.5 grams (1405.5g)

Amount per serving	% Daily Value*
Calories	639

Total Fat 29.60g	38%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 1187mg	52%
Total Carbohydrate 70.30g	26%
Dietary Fiber 17.20g	61%
Total Sugars 33.50g
Protein 7.40g	15%

Vitamin D 0IU	0%
Calcium 275mg	21%
Iron 3mg	17%
Potassium 2113mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 5.1%

Carbs: 48.7%