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Mexican Pickled Carrots Recipe

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4 from 9 reviews

These vibrant Mexican Pickled Carrots combine crisp carrots, spicy jalapeños, and tangy pickling spices simmered in a flavorful vinegar brine. Perfect as a zesty snack, side dish, or condiment, they offer a refreshing and slightly spicy bite that enhances any meal. The quick simmering method infuses the vegetables with traditional Mexican flavors using ingredients like oregano, garlic, and bay leaves.

Ingredients

Vegetables

  • 2 lbs carrots
  • 1/2 cup sliced jalapeños (stems removed, sliced thin on diagonal)
  • 1/2 cup medium white onion (about half an onion, sliced into 1/4 inch thick pieces)
  • 5 cloves garlic (smashed)

Brine and Seasonings

  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 tbsp vegetable oil (omit if canning)
  • 6 bay leaves (whole)
  • 10 black peppercorns
  • 2 tsp dried Mexican oregano (or regular oregano)
  • 1 tsp salt

Instructions

  1. Prepare Vegetables: Peel and slice the carrots into 1/4 inch thick pieces. Slice the onion into similarly thick slices. Remove the stems from jalapeños and slice them thinly on a diagonal. Set all prepared vegetables aside.
  2. Make Brine and Cook: In a large stockpot, combine the garlic, white vinegar, water, vegetable oil (optional if not canning), bay leaves, black peppercorns, dried oregano, and salt. Bring the mixture to a boil over high heat. Once boiling, add the sliced carrots, onion, and jalapeños. Reduce heat to medium-low and simmer uncovered for 15 minutes to soften the vegetables and meld the flavors.
  3. Cool and Store: Remove the pot from heat and allow the carrots and pickling liquid to cool completely. Transfer both vegetables and liquid into clean, sterile glass containers with lids, such as 4 pint or 2 quart jars. If needed, add extra brine made from equal parts white vinegar and water to ensure vegetables are fully submerged. Seal and refrigerate.
  4. Pickling Time: The pickled carrots are ready to eat after 3 hours of refrigeration but develop the best flavor when allowed to pickle for at least one to two days.

Notes

  • Use fresh jalapeños with stems removed to control the level of heat.
  • Slicing carrots uniformly to 1/4 inch ensures consistent pickling texture.
  • The vegetable oil can be omitted if you plan to can or preserve the carrots long-term.
  • These pickled carrots keep refrigerated and are delicious as a snack, taco topping, or side condiment.

Find it online: https://marthatasty.com/mexican-pickled-carrots-recipe/