Pickled Carrots and Jalapenos

Pickled Carrots and Jalapenos


(0 votes) 0 0

If you're anything like me, you love to snack on the spicy pickled vegetables that many Mexican restaurants bring out as an appetizer. If you feel like speaking Spanish, this appetizer is actually called "escabeche." This is so easy to make, you'll feel like you're in a Mexican restaurant at home!

Shared by

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 2 lbs. carrots, peeled and sliced diagonally
  • 2 C. vinegar
  • 2 C. water
  • 10 bay leaves
  • 12 peppercorns
  • 2 tsp. salt
  • 1 jar pickled jalapenos (any size)
  • 2 potatoes, peeled and cubed
  • 8 cloves garlic, peeled
  • 1 lg. onion, peeled and quartered

Our Readers Also Loved


Heat olive oil in a large saucepan and saute the garlic cloves until they have started to brown and soften. Add the potatoes and cook for another 2-3 minutes.

When the potatoes have browned slightly, add the carrots and onion and cook for another 3 minutes. Slowly add the vinegar, peppercorns, salt, and bay leaves and bring to a simmer. Allow to simmer for 8 minutes. 

After 8 minutes, add the water and jalapenos and simmer for another 10-15 minutes. 

Allow to cool completely and then transfer the ingredients and cooking liquid into jars or another air tight container and refrigerate overnight. 

The following morning, remove the bay leaves and serve as desired. 

Around The Web