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Pickled Carrots & Jalapeños | Escabeche

Thinly sliced carrots are added to onions and jalapenos to make a savory topping for tacos and other Mexican dishes. You’ll practice using a mandoline for uniform, paper-thin slices and learn how a simple vinegar brine transforms raw vegetables into a tangy, crisp condiment.

Serves 1 | Active Time: 30 minutes | Total Time: 1 hour 30 minutes
Chef's Notes

For an option to speed up the pickling process, mix the vinegar, sweetener and salt in a small sauce pot, bring up to heat and pour over remaining ingredients. The heat will allow the pickling brine to be absorbed faster.

NOTE: The recipe featured in the photo has additional ingredeints such as garlic cloves, bay leaves, black peppercorns and baby yellow zucchini — feel free to experiment to see what you like best.

Step 1: Preparing the Escabeche
  • 5 carrots, sliced into rounds paper–thin on a mandoline
  • 1 jalapeno, sliced paper–thin on a mandoline
  • 1/2 white onion, thinly sliced
  • 1/2 tsp fresh oregano, minced
  • 1 clove garlic, minced
  • 1/4 cup rice vinegar
  • 3 tbsp liquid sweetener
  • 1/4 tsp sea salt

To prepare the Escabeche, in small bowl, add all the ingredients and toss together well. Allow to pickle for at least one hour.

Set aside and use as a spicy condiment with Mexican cuisine or store in a sealed container in the refrigerator for up to one week.

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