Zanahorias en Escabeche (Spicy Pickled Carrots), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Zanahorias en Escabeche (Spicy Pickled Carrots)

Cuisine: Mexican
Prep Time: 15 minutes
Servings: 1 jar
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
  • 1 medium white onion sliced
  • 2 jalapeño peppers sliced (removing seeds is optional)
  • 2 habanero peppers sliced
  • 2 chiles de árbol torn into pieces
  • 3 bay leaves
  • 2 cloves garlic sliced
  • 1 tablespoon whole peppercorns
  • 1 cup white vinegar
  • ½ cup water
  • salt
  • sugar

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  1. In a large saucepan, heat the vinegar on medium/low, add about 2 tablespoons salt and 1 tablespoon of sugar.
  2. 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.
  3. Transfer the escabeche to a glass mason jar and refrigerate for a few hours. It will keep in the refrigerator for 2 weeks!

Chef Notes

Besides just carrots, you could add some chopped cauliflower, red bell pepper, english cucumber and celery for a mixed vegetable escabeche.

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