Mexican Pickled Carrots
A recipe from Georgia Department of Education School Nutrition
Mexican pickled carrots, or zanahorias en escabeche, are crunchy, bright, and full of flavor. They offer a great balance of sweet, sour, savory, and spicy tastes.
Ingredients:
- 11 cup Cold Brine Base
- 2 cup Herbs, oregano, fresh, leaves
- 4 tbsp Spice, taco seasoning
- 7 lbs Carrots, fresh, sticks
- 12 oz Onion, white, thin slices
Steps:
- Prepare the cold brine base.
- Once the brine is completely cooled, whisk in the oregano and taco seasoning.
- Add the carrot sticks and gently stir to ensure all slices are coated in the brine.
- Store in cooler, covered, labeled and dated. Allow the brine to pickle the carrot sticks at least 4 hours or up to 5 days.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Red/Orange
Crediting Information
- 1/2 cup Vegetable Red/Orange
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 39 | cal |
| Saturated Fat: | g | |
| Total Fat: | <1 | g |
| Sodium: | 122.7 | mg |
Tips:
Dried oregano can be used as well. If opting for dried, use ½ cup in place of the fresh oregano. Additionally, the recipe works with either fresh carrot coins or fresh shredded carrots.
