Mexican Pickled Carrots (zanahorias en escabeche)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican pickled carrots are a tangy, slightly sweet condiment with a satisfying crunch, laced with jalapeño heat and oregano. They're an essential topping for tacos, tortas, tostadas, and soups.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pound carrots
- 1 small onion (sliced)
- 3-4 serrano or jalapeño chilies (whole or sliced)
- 1 ¼ vinegar (white or apple cider)
- 1 ¼ water
- 1 Tablespoon Mexican oregano
- 3 bay leaves
- ½ teaspoon black peppercorns (lightly crushed)
- 3 cloves garlic (peeled)
- 3 Tablespoons olive oil
- 1 teaspoon table salt (or more, to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 471mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 49mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.