Mexican Fermented Carrots (Zanahorias en Escabeche)

Mexican Fermented Carrots (Zanahorias en Escabeche)

I've heard that these are common - and wanted to try this. Apparently - walk into any small old style taqueria and you'll find a jar of these on every table - spicy, crunchy, addictive fermented carrots that make everything taste better. Quick-fermented for maximum crunch and that perfect balance of heat and tang.

What you'll need:

• 500g carrots, peeled and cut into thick sticks or coins
• 2-3 jalapeños, sliced into rings
• 1 medium onion, sliced into half-moons
• 4-6 cloves garlic, peeled and lightly crushed
• 1 tablespoon dried Mexican oregano
• 1 bay leaf
• 6-8 black peppercorns
• 1 tablespoon fine sea salt
• 500ml filtered water
• 2 tablespoons apple cider vinegar or pineapple vinegar (optional, for quicker fermentation)

Equipment:

• 1-1.5 litre glass jar
• Fermentation weight or small jar to keep vegetables submerged
• Lid or cloth cover

Method:

1. Prepare vegetables: Cut carrots into thick sticks (about 1cm thick) or coins - they'll soften slightly during fermentation so you want them substantial. Slice jalapeños and onions. Lightly crush garlic cloves with the side of a knife.
2. Layer your jar: This is traditionally done in layers for visual appeal. Start with some carrot sticks standing upright around the edges, then add jalapeño rings, onion slices, garlic, and oregano. Continue layering until jar is packed but not crammed - you want brine to circulate. Tuck in the bay leaf and peppercorns.
3. Make brine: Dissolve salt in the water. Add vinegar if using - this speeds fermentation and ensures a bright, crisp result within days rather than weeks.
4. Pour and weight: Pour brine over vegetables to cover completely. Place a weight on top to keep everything submerged. Leave 5cm headspace.
5. Ferment: Cover with a lid (loosen daily to release gas) or cloth. Keep at room temperature. These ferment quickly - taste after 3 days.
6. Ready to eat: Most people prefer escabeche after 3-5 days when it's tangy and spicy but still has that essential crunch. The carrots should be tender-crisp, not soft. Transfer to the fridge when it reaches your preferred flavour. They'll keep for 2-3 months, though they rarely last that long.

The tradition: In Mexico, every taqueria has its own style - some like them fiery with extra chillies, others add cauliflower or green beans, some include cumin or cloves. The key is always the crunch and the bright acidity that cuts through rich meats and cheeses.

Sharon's tip: Don't slice your carrots too thin - they need to retain crunch even as they ferment. The vinegar in this recipe is authentic to the escabeche style and helps maintain that crispy texture that makes these so addictive. If you want them spicier, add more jalapeños or throw in a habanero.

Serving suggestions: Pile them on tacos, tortas, and quesadillas. Chop them up and add to rice or grain salads. Serve alongside rich dishes like carnitas or pulled pork. Or just eat them straight from the jar standing in front of the fridge - we won't judge.

Variations: Add cauliflower florets, green beans, or radish slices for variety. Some styles include a splash of olive oil in the brine for richness. You can also add dried chillies like árbol or guajillo for deeper heat.