If you can't have enough of the carrots in store-bought cans of pickled jalapeños, then this recipe for carrots in escabeche is for you!
When my mom would open a can of jalapeños in escabeche (pickled jalapeños), we would always fight over who would get the carrots because there were only a few per can. Now, you can make a whole jar filled only with spicy carrots!
10 carrots peeled, cut into matchsticks
1medium white onion sliced
2 jalapeño peppers sliced (removing seeds is optional)
In a large saucepan, heat the vinegar on medium/low, add about 2 tablespoons salt and 1 tablespoon of sugar.
Once the sugar and salt have dissolved, add the peppercorns, bay leaves and onions, stir well, cook for 2 minutes; add the carrots, habanero, jalapeño and chile de árbol. Taste for salt. Remove from heat and let steep for 10 minutes.
Transfer the escabeche to a glass mason jar and refrigerate for a few hours. It will keep in the refrigerator for 2 weeks!
Besides just carrots, you could add some chopped cauliflower, red bell pepper, english cucumber and celery for a mixed vegetable escabeche.