Mexican Pickled Jalapeños Carrots (Printable Version)
# What You'll Need:
→ Vegetables
01 -
10 fresh jalapeño peppers, sliced or quartered
02 -
2 medium carrots, peeled and sliced
03 -
1 thick slice white onion, chopped
→ Aromatics & Seasonings
04 -
2 garlic cloves, minced
05 -
1 bay leaf
→ Pickling Brine
06 -
250 ml white vinegar
07 -
125 ml water
08 -
1 tablespoon granulated sugar
09 -
2 teaspoons salt
# Step-by-Step Directions:
01 -
Place sliced jalapeños, carrots, chopped onion, minced garlic, and bay leaf into a medium saucepan.
02 -
Pour white vinegar and water over the vegetables. Stir in granulated sugar and salt until dissolved.
03 -
Heat the mixture over medium heat. Bring to a gentle simmer and cook for approximately 10 minutes. Vegetables should become slightly tender and jalapeños turn a darker green but remain crisp.
04 -
Remove the saucepan from heat. Allow the mixture to cool for 20–30 minutes at room temperature.
05 -
Using a slotted spoon, transfer the pickled vegetables and brine into a clean glass jar with a tight-fitting lid. Refrigerate and use within two weeks.
# Helpful Notes:
01 -
For a more complex flavor, substitute apple cider vinegar for white vinegar in equal measure.
02 -
Blanched cauliflower florets are a classic addition to escabeche for added texture.
03 -
This preparation is not shelf-stable and should remain refrigerated at all times.