17 Mexican Pickled Carrots Canning Recipe You Must Try Them!
Published on: Mar 30, 2024
Mexican pickled carrots, also known as "zanahorias en escabeche," are a staple in Mexican cuisine. They are the perfect blend of spicy, tangy, and sweet flavors and are commonly served as a side dish or topping for tacos, tortas, and other Mexican dishes. While you can easily find these delicious carrots at your local Mexican market, there's nothing quite like making your own at home. This article will provide you with a professional and well-organized introduction to the world of Mexican pickled carrots and guide you through the canning process to preserve them for future enjoyment.
Before you can start making your own Mexican pickled carrots, you'll need to gather all the necessary ingredients. These include:
Carrots: Look for fresh, firm carrots at your local farmer's market or grocery store.
White vinegar: This will provide the tangy flavor in the pickling brine.
Water: You'll need this to dilute the vinegar and create the pickling liquid.
Sugar: This will add a touch of sweetness to balance out the tanginess.
Salt: Essential for flavor and preserving the carrots.
Jalapeño peppers: This is where the spiciness comes in. Feel free to adjust the amount to your desired level of heat.
Garlic cloves: Adds depth of flavor to the pickling liquid.
Spices: You can use a variety of spices such as cumin, oregano, and coriander for added flavor.
Prepare the Carrots
Once you have all the ingredients, it's time to prepare the carrots for pickling. Start by peeling and slicing them into thin rounds or long strips. You can also use a vegetable peeler to create long, thin ribbons. Ensure that the carrots are all uniform in size for even pickling.
Make the Pickling Brine
In a saucepan, combine the vinegar, water, sugar, salt, and spices. Bring the mixture to a boil, stirring until the sugar and salt are fully dissolved. Let the brine cool before proceeding.
Assemble the Jars
Sterilize your canning jars and lids by boiling them in a large pot of water for 10 minutes. Remove them and let them dry on a clean towel. Fill the jars with the sliced carrots, jalapeños, and garlic cloves. Pour the cooled pickling brine over the vegetables, making sure they are fully covered.
Canning Process
Place the jars in a large pot filled with water, making sure they are fully submerged. Bring the water to a boil and let the jars process for 10-15 minutes. Remove the jars and let them cool on a towel. As they cool, you should hear a "pop" sound, indicating that the jars have properly sealed.
Enjoy Your Homemade Mexican Pickled Carrots
Store the jars in a cool, dark place for up to a year. Once opened, keep them in the refrigerator and enjoy them as a tasty addition to your favorite Mexican dishes. Now that you know how to make delicious pickled carrots, you can experiment with different spices and vegetables to create your own unique variation. Enjoy the flavorful taste of Mexico in every bite!
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