Authentic Mexican Pickled Carrots
These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these escabeche en vinagre and even add cauliflower if you like, these go fast!
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Ingredients
2 lbs large carrots
2 large jalapeños
1/2 white onion, medium
5 cloves garlic smashed
1 1/2 cups white vinegar
1 1/2 cups water
1 tbsp vegetable oil
6 bay leaves, whole
10 black peppercorns
2 tsp dried Mexican oregano (See Note 1)
1 tsp kosher salt
Instructions
1. Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
2. In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
3. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
4. Fine to eat after 3 hours, best if pickled for at least a day or two.
SEE BELOW NOTES IF CANNING.
Notes
1. The jalapenos are for flavor and heat, so add more or less to your liking.
2. Slice carrots on the diagonal for larger pieces to eat. I’ve also added small cut cauliflower, this is optional.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
4. If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It’s not safe and can affect your seal and mold inside the jar.
Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Once jars are “hot packed” with carrot mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
Refrigerate once jar is open, will stay good in refrigerator for a month.
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Giardiniera Chicago style (Italian Pickles) /#Recipe365CFF
#Giardiniera #italianpickles
Ingredients :
1/2-1 cup hot green pepper like jalapeno ( depend how hot you like it)
1/2 cup red pepper
1 cup onion
1/2 cup orange pepper
1 cup celery
1 cup carrot
2 cups cauliflower
1-1 1/2 Tbsp salt
Marination Ingredients :
1- 2 cup white vinegar
1 cup olive oil
1 heaping chopped garlic
1 Tbsp red pepper flakes ( depend how hot you like it)
1- 1 1/2 oregano
1/2 tsp white pepper
Mix all together
Steps:
Cut all the vegetables very small
Mix the chopped vegetables and salt very well then cover and refrigerate overnight from 12-24 hours
Drain really well. If your vegetables turn to be very salty you can give them a quick rinse then drain well.
Mix chopped vegetables with marnation mixture then store them in clean glass jar outside for a few days then refrigerate for longer time.
Enjoy :)
Note :You can add sliced pimento stuffed green olives.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Canning Spicy pickled Carrots With Linda's Pantry
Today is so exciting because I am bringing you a video to show how I am making an inspired recipe that has been a perfect addition to the pantry. Spicy Mexican Carrots are amazing!!!
Here is a link to my Thrive Life website
Lindapantry.thrivelife.com
Here is a link to my 921 all American canner
to join.
And I so appreciate you coming along and following my videos don't forget to check the links below.
Here is a link to my Thrive Life Website
Here is link to the Thrive Life Starter Boxes
This is a link to the tool I use to help edit and promote my videos. Here is a link to Amazon so you can shop for wHere is a video on a delicious Mexican posole from scratch.
Here is a link for you on the
Carb quick
hat ever you are looking for and it does not cost you a penny more.g as I get to bring you along for the first 2020 garden update.
Pickled Spicy Mexican Vegetables ~ Escabeche ~ Water Bath and Steam Canning
This is my copycat version of Cheesecake Factory's Escabeche Vegetable Salad. Great side for any Mexican dish.
Soaking liquid:
3/4 c. Canning and Pickling Salt
2 quarts of water
9-10 c. Veggies
6 c. cauliflower florets
2 c. sliced carrots
2 medium sweet onions, sliced
4 jalapenos
12 cloves of garlic
Pickling liquid:
5 c. white wine vinegar
1 c. water
1 bay leaf
2 t. Mexican oregano
2 t. cumin
1 T. peppercorns
2 T. agave
Fill hot jar with vegetables to 1/2 headspace. Ladle hot pickling liquid over vegetables leaving 1/2 headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.
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Enjoy!
xo~Carol
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Spicy PICKLED Cauliflower!!! You'll LOVE IT!
Today Sarah is teaching you how to make one our family's favorite ways to eat cauliflower! Spicy Pickled Cauliflower is an absolutely amazing summer treat and it's EASY to make!
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Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 3 new videos every week! Tuesday, Thursday and Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we transition from city dwellers to full time homesteaders!
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Spicy Pickled Cauliflower! Time to Re-Stock our PANTRY
Canning season 2020 has started with Spicy Pickled Cauliflower!!!
#spicypickledcauliflower #canning #growyourownfood
Bulk Buying:
To see the products we use and recommend from Amazon visit our Amazon Store at:
Etsy Shop
Solar Generator: Bluetti AC 200 Max and B230 that we use to power our workshop.
If you would like to support the homestead AND receive exclusive videos, blog posts and discounts for our Etsy shop consider supporting us on Patreon.
You can also support us through PayPal at:
info@livingtraditionshomestead.com
Also check out our Etsy Store for handmade items from the homestead:
Our new rabbit cookbook can be found here:
Printed Copy:
Amazon Kindle Version:
****** Connect with Us! We'd Love to get to know you! ******
Website: LivingTraditionsHomestead.com
Facebook: facebook.com/livingtraditionshomestead
Instagram: instagram.com/living_traditions
****** Email Us ******
info@livingtraditionshomestead.com
Send Snail Mail to:
Living Traditions Homestead
PO Box 323
Ava, MO 65608
****** About Living Traditions Homestead ******
Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 2 new videos every week! Tuesday and Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we give up the rat race and live simpler, more fulfilling life in the country.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.