Mexican Pickled Carrots (Zanahorias en Escabeche)
Course: SidesCuisine: MexicanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
2lbs Carrots
1-2 Jalapeno’s or Serrano’s
1/2 White Onion
3 Garlic Cloves
1 Tbsp Dried Oregano
1 Bay Leaf
1 Tbsp Whole Black Peppercorns
1/2 cup White Vingar
2 cups Chicken Broth
Salt to taste
Directions
- Prep veggies starting with peeling the carrots. Then chop carrots, onion, and peppers to desired size. I chop my carrots in to about one inch chucks, then smaller pieces for the onion and peppers
- Next combine all the ingredients into your pressure cooker. If you are not using a pressure cooker a large pot will work but take longer
- Set the pressure cooker to 2 minute cook time on low pressure. With this amount of time the carrots will be tender but not fall apart.
- Once the timer goes off for the pressure cooker release the pressure valve and let it cool before transferring to a jar.
Notes
- If you are not using a pressure cooker you can do this same recipe in a large pot and on a low simmer cook the veggies to the desired texture. The cook time is really up to you as some people prefer more of a crunch and others prefer it softer so choose your own adventure.
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