Description
Learn how to make delicious and tangy Authentic Mexican Pickled Carrots at home with this easy recipe. These spicy pickled carrots are perfect for adding a zesty kick to your favorite dishes.
Ingredients
Scale
For the Pickled Carrots:
- 1 ½ pounds carrots (peeled and sliced into ¼-inch thick rounds)
- 1 small white onion (sliced)
- 4 garlic cloves (peeled and smashed)
- 2–3 fresh jalapeños (sliced)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black peppercorns
Instructions
- Sauté the Vegetables: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the sliced carrots and sauté for about 4–5 minutes, stirring frequently. Add the onion, garlic, and jalapeños, and cook for another 3–4 minutes until slightly softened but still crisp.
- Add Flavorings and Simmer: Add the vinegar, water, oregano, bay leaf, salt, and black peppercorns. Bring the mixture to a gentle boil, then reduce heat and simmer for 5–7 minutes. The carrots should be fork-tender but not mushy.
- Cool and Jar: Remove from heat and let the mixture cool slightly. Transfer everything into clean glass jars, making sure the vegetables are fully submerged in the liquid.
- Refrigerate: Seal and refrigerate for at least 24 hours to allow the flavors to develop. These pickled carrots will keep in the fridge for up to 2 weeks.
Notes
- For extra flavor, add a few sprigs of fresh thyme or a pinch of crushed red pepper flakes.
- This recipe is easily doubled and makes a great topping for tacos, tostadas, and grilled meats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup
- Calories: 60
- Sugar: 4g
- Sodium: 330mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
