All-Day Apple Butter

Amish Pear Butter

Amish Refrigerator Pickles~

Apple Pie Filling

Apple Varieties

BABCHI'S CHOW CHOW

Basil-Garlic Tomato Sauce

Beef Vegetable Soup Canning Recipe

Bread & Butter Pickles

Brine For Pickling

Canned Beef Stew

Canning Carrots

Canning Chili con Carne

Canning Taco Soup

Carmel Apple Jam ?

Carrot Cake Jam

Cherry Berry Jam ?

Cherry Pie Filling

CHICKEN MEXICAN SOUP ( FOR CANNING )

Classic Tomato Sauce

Cold Packing Tomatoes

Crock Pot Apple Butter

Crock-Pot Apple Butter

Crushed Tomatoes (Canning)

Dave's Fiesta Salsa

Dave's Zesty Salsa

Dill Pickles in Crock

Dry-Pack Canning

Easy Refrigerator Pickles

Giardiniera (jar-dhi-nair-ah)

Grandma Yak's Pickles

Home-canned Sloppy Joes

Homemade Canned Spaghetti Sauce ?

Hot Pack Tomatoes

How to Make Easy Dill Pickles in a 5-Gallon Bucket

How to Make Sauerkraut

Italian-Style Tomato Sauce

Joey's Apple Pie Jelly

Lemon, Honey, and Ginger Soother for Colds and Sore Throats

Lemon, Honey, and Ginger Soother for Colds and Sore Throats

Mexican Pickled Carrots

Minnie Pearl's Bread & Butter Pickles

Old Fashioned Pumpkin Butter

Orange Marmalade

Pickled Baby Beets

Pickled Beets Lightly Spiced

Pickled Bread-And-Butter Zucchini

Pina Colada Jam

Preservation Methods: For Jam Jelly Maker

Preserving Those Unripe Tomatoes

Pressure Canning Stewed Tomatoes

Pumpkin Pie Jam

Quick Fridge Pickled Jalapeño Peppers

Refrigerator Bread and Butter Pickles

Refrigerator Cucumber Salad

Refrigerator Dill Pickles

Refrigerator Sweet Pickles

Slow-Cooker Marinara Sauce

Spaghetti Sauce

Spaghetti Sauce 10Lb Tomatos

Spaghetti Sauce 25Lb Tomatoes

Taco Meat for the Pressure Canner

The Easiest Pickles Ever Sweet Refrigerator Pickles

Tomato Conversions and Equivalents

Topsy Turvy Tomato Soup

U of M Canning Blender Ketchup

Unstuffed Cabbage Rolls

USDA’S “YOUR CHOICE” SOUP

Whole Tomatoes Raw Packed

Zucchini Pickles

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!

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

Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.
In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.

Notes
1. The herb that makes this is Mexican oregano, but regular oregano works just as well.
2. Slice carrots on the diagonal for larger pieces to eat.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.

Print this Recipe

jan's canning