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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