Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1 large red onion, thinly sliced
- 2 jalapeno peppers, sliced
- 3 garlic cloves, minced
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 1 teaspoon of dried oregano
- 1 bay leaf
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, bring the vinegar, water, sugar, salt, black peppercorns, oregano, and bay leaf to a boil.
2. Add the sliced carrots, red onion, jalapeno peppers, and minced garlic to the pot.
3. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the vegetables are slightly tender.
4. Remove the pot from the heat and let it cool for 10 minutes.
5. Using a slotted spoon, transfer the vegetables to glass jars.
6. Pour the pickling liquid over the vegetables, making sure they are completely covered.
7. Seal the jars with lids and let them cool to room temperature.
8. Store the jars in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
Makes 2-3 jars
Nutritional information:
Serving size: 1/4 cup
Calories: 15
Total Fat: 0g
Sodium: 150mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugars: 2g
Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Red onion can be substituted with yellow onion or shallots.
- Jalapeno peppers can be substituted with other types of chili peppers.
- Sugar can be substituted with honey or maple syrup.
- Dried oregano can be substituted with fresh oregano or other dried herbs.
Variations:
- Add sliced bell peppers or cauliflower to the pickling mixture.
- Use different types of vinegar for different flavors.
- Add a teaspoon of cumin or coriander seeds for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the carrots thinly and evenly.
- Use gloves when handling the jalapeno peppers to avoid irritation.
- Let the pickled carrots sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
Storage instructions:
Store the jars in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled carrots can be served cold or at room temperature.
Presentation ideas:
Serve the pickled carrots as a side dish or as a topping for tacos, sandwiches, or salads.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Pair with grilled meats or fish.
Suggested side dishes:
Serve with rice, quinoa, or roasted vegetables.
Troubleshooting advice:
If the pickling liquid is too sour, add a little more sugar to balance the flavors.
Food safety advice:
Make sure the jars and lids are clean and sterilized before using.
Food history:
Escabeche is a traditional Spanish dish that has been adapted in many Latin American countries. It typically consists of marinated fish or meat, but this recipe uses pickled vegetables instead.
Flavor profiles:
The pickled carrots have a tangy and slightly sweet flavor with a hint of spice from the jalapeno peppers.
Serving suggestions:
Serve the pickled carrots as a side dish or as a topping for tacos, sandwiches, or salads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish