Does anyone have a simple recipe for the kind of pickled carrots given away in Mexican restaurants? I like a little heat with them, but not to the point of self-immolation. Thanx.
I don’t have a recipe at hand, but look up carrot escabeche to find some. Basically, carrots, vinegar, hot peppers, Mexican oregano, garlic, etc.
I absolutely love this stuff! I made it once and it turned out great, but I didn’t follow a recipe. Here is what i did:
The main ingredients:
Carrots, Red Onions and Jalapenos all sliced thin. Sugar, white vinegar and water.
First bring a pot of water to a boil and blanche the veggies. This is important. Don’t cook too long because they will get soggy and loose color.
You can find brine recipes around the net, if I recall it is half sugar-water and half white vinegar. Here is a brine recipe: http://www.thekitchn.com/cooking-basics-very-easy-pickl-83971
So make the brine and veggies and combine them in a mason jar, but only store them for a day or 2 before you start eating them. This is a fresh pickle type thing. You want them crunchy.
The jar I made was big and the veggies separated which made the jar visually stunning.
This is Alton Brown’s recipe.