Carrots En Escabeche

I do love “all things pickled,” and I had a lot of carrots that I thought might be good as pickles.  I started thinking about the jalapeño mixture that has a few carrot slices in it, and thought I’d reverse the quantity of the ingredients, because I like the carrots in that mixture, better than the jalapeños.

Carrot En Escabeche

Carrots En Escabeche


  • 1 lb (or more) carrots, sliced into 1/4" thick circles
  • 1 large onion, cut into slivers
  • 1 large jalapeño, whole and pierced with a fork
  • 3 cups white vinegar
  • 3 cups water
  • 1/2 cup grape seed oil
  • 1/4 cup extra virgin olive oil
  • 3 TBSP kosher salt
  • 5 cloves garlic, peeled
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tsp peppercorns
  • 1 sprig fresh oregano
  • 2-4 TBSP pickled jalapeño slices (or to taste)


  1. Place first twelve ingredients in a large pan. Bring to boil, then reduce to simmer. Simmer for 5 minutes. Taste for salt, and add if needed.
  2. I used one large jar and put fresh oregano sprig and pickled jalapeño slices in it. Then put the entire carrot mixture in the jar also.
  3. Leave in fridge for at least a day before eating.