With small batch canning I am able to take care of that pile of carrots and create a fantastic garnish. These slightly sweet and quite spicy pickles work great on sandwiches, soups and curries, or as a side for any brunch that needs some extra kick.
Pickled carrot is served at good Mexican restaurants, often placed on the table with the chips and salsa when you sit down. This recipe could be considered an ‘Americanized’ version of a traditional favorite.
Tender yet crisp carrot rounds that have been marinated in a tangy, earthy blend of vinegar, oregano, cumin, onions, and chiles de arbol. A few slices of jalapeño are added for extra heat, but unlike other escabeches, carrots play the leading role.