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    You Are Here Home » Mexican Recipes

    Published: Apr 4, 2018 Updated: May 15, 2021 by Hilda Sterner | This post may contain affiliate links 28 Comments

    Spicy Mexican Pickled Carrots

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    pickled carrots pin

    These Spicy Mexican Pickled Carrots are so addicting and a family favorite! Pickled Carrots go great with so many Mexican dishes, including Mexican rice bowls, enchiladas, and chicken fajitas.

    jars of mexican pickled carrots

    When we lived in California, we frequented many Mexican restaurants, but our favorite restaurant served the BEST pickled carrots. Sometimes we'd order an extra order to bring home with us. I finally decided to come up with my own pickled carrots recipe and save a few dollars in the process. I hope I can do the same for you too!

    If you love pickles as much as I do, be sure to check out my other pickling recipes, including my new torshi recipe (Assyrian pickled vegetables).

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What Goes Into This Recipe
    • 🔖 Recipe Ingredient And Substitutions
    • 🥕How to Make Spicy Mexican Pickled Carrots
    • 🫙How to Can Pickled Carrots
    • 🔪Tools Required for Pickling Carrots
    • 🤷🏻‍♀️ Recipe FAQs
    • 🌮 What to Serve with Pickled Carrots
    • 👩🏼‍🍳 Pro Tips
    • 🥒Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • This authentic Mexican pickled carrots recipe is one of the easiest you'll find!
    • Although I prefer my pickled carrots spicy and crunchy, the recipe can easily be adjusted to make mild pickled carrots or carrots that have a softer texture.
    • The recipe can easily be doubled. Trust me, you're going to want to have a few extra jars of these pickled carrots to give to your family and friends!

    🛒 What Goes Into This Recipe

    pickled carrots ingredients

    🔖 Recipe Ingredient And Substitutions

    • Carrots — I prefer to use regular-sized carrots for this recipe, but you can substitute baby carrots if you'd like.
    • Fresh Thyme — Fresh thyme gives these Mexican pickled carrots an amazing flavor. If you have to, you can substitute 1 teaspoon of dried thyme leaves.
    • Oregano — I usually use plain oregano but if you have Mexican oregano by all means use it!
    • Peppers — The variety of peppers you use is totally up to you. It will depend on how spicy you want the carrots to be. Choose habanero peppers for extra spicy pickled carrots or Serranos and jalapeños are average spicy pickled carrots. If you have dried chilis, you can use them as well.
    • Vinegar — I've tried this recipe with apple cider vinegar and white vinegar. Either will work.

    🥕How to Make Spicy Mexican Pickled Carrots

    Step 1: Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot. Top with thyme, oregano, and bay leaves.

    sliced Carrots onions and herbs

    Pro Tip: If you have the time and patience, slice the carrots on a diagonal for a more authentic look.

    Step 2: Mix vinegar, water, salt, and sugar then pour the vinegar mixture into the pot over the veggies. Bring the mixture to a boil. Remove the pot from the stove and cool for 10 minutes or so.

    veggies cooking in a pot
    carrots, onions, and herbs in a pot
    pot of carrots

    Step 3: Pour the carrot mixture into a sterilized quart-sterilized jar. If you prefer, you can use 2 pint-sized jars or 4 ½ pint jars.

    3 jars of Mexican pickled carrots

    The carrots will be ready to eat in three days. Serve with your favorite Mexican meal, or do what I do, and eat them straight out of the jar!

    🫙How to Can Pickled Carrots

    • Begin by sterilizing the jars, lids, and collars.
    • Fill the jars with the carrots and brine, leaving a ½" headspace. Wipe the jar rims with a clean cloth or paper towel then add the lids and collars and hand tighten.
    • Gently place the jars into water bath canner. Make sure the water level is at least a few inches above the jars. Bring to a boil for 10 to 15 minutes remove the jars using a jar puller. Place the canned carrots on the counter to cool and seal.
    • Make sure the jars seal before storing them in the pantry for up to a year.
    • Consume the carrots in the unsealed jars first and make sure to refrigerate them!

    🔪Tools Required for Pickling Carrots

    Although you don't really NEED specific tools to make these pickled carrots, there are a few items that can make your job a bit easier!

    First, you need a medium saucepan, most of you should already have one in your kitchen. If you don't, I recommend this one.

    Next, think about getting some canning tools. I use mine ALL the time. The funnel comes in very handy in this recipe, and the tools are necessary when canning jam and preserves.

    Finally, you'll need a mason jar to pack the carrots into. You should probably get more than one because trust me, you'll be making these pickled carrots all the time!

    🤷🏻‍♀️ Recipe FAQs

    Are pickled carrots good for you?

    Picked carrots are not only delicious but make a relatively healthy snack. However, if you have high blood pressure, you should avoid salty foods including pickled carrots.

    Why put carrots with jalapenos?

    Carrots and jalapenos are a match made in heaven. On their own, the pickled carrots would be too sweet. Adding jalapenos to the pickling mixture gives carrots the zing they not only need but deserve!

    How long do pickled carrots last?

    Pickled carrots can be stored in the refrigerator for 6 months or longer as long as there is no cross contamination.

    How do you keep carrots from getting mushy when canning?

    Start by using fresh, crunchy carrots and don't cook them too long. Also, make sure the carrots still have some crunch when you bottle them!

    🌮 What to Serve with Pickled Carrots

    Pickled carrots would go great with most Mexican meals. From Mexican lasagna to Carne Asada or a chicken salsa casserole. I also like to serve them as a side with California Burritos, Chile Verde, and Adobada tacos!

    👩🏼‍🍳 Pro Tips

    • If you plan on making a double batch or storing the carrots in the panty for any length of time, you'll need to process them in sterilized jars first.
    • Be sure to make enough to share with your family and friends, because everyone loves them!
    • A tablespoon of olive oil can be mixed into the pickling liquid before adding it to the carrots.
    pickled Mexican carrots

    🥒Related Recipes

    • refrigerated dill pickles on a table in the garden
      Zesty Refrigerator Dill Pickles
    • pickled pink onions in a jar
      Pink Onions Pickled in Beet Juice
    • middle eastern pickled turnips
      Middle Eastern Pickled Turnips
    • salsa verde with limes and chips around it
      Tomatillo Green Chili Salsa

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    pickled carrots in jars

    Mexican Pickled Carrots

    Delicious Mexican-style spicy pickled carrots.
    4.93 from 96 votes
    Print Pin Rate
    Course: Appetizers
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 1 quart mason jar
    Calories: 12kcal

    Ingredients

    • 1 lb. carrots (peeled and sliced)
    • 1 small onion (sliced)
    • 3 jalapeno peppers (sliced)
    • 3 cloves garlic (sliced)
    • 2 sprigs fresh thyme
    • 1 teaspoon oregano
    • 2 bay leaves
    • 1¼ cups cider vinegar
    • ¾ cup water
    • 2 teaspoon sea salt
    • 1 teaspoon sugar

    Instructions

    • Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot. Top with thyme, oregano, and bay leaves. 
    • Mix vinegar, water, salt, and sugar then pour the vinegar mixture into the pot over the veggies. Bring the mixture to a boil. Remove the pot from the stove and allow them to cool slightly.
    • Pour the carrot mixture into a quart-sterilized jar and seal.
    • The carrots will be ready to eat in three days. Serve with your favorite Mexican meal, or do what I do, and eat them straight out of the jar!

    Notes

    • If you have the time and patience, slice the carrots on a diagonal for a more authentic look.
    • If you plan on making a double batch or storing the carrots in the panty for any length of time, you'll need to process them in sterilized jars first.
    • Be sure to make enough to share with your family and friends, because everyone loves Mexican Pickled Carrots!
    • Olive oil can be mixed into the pickling liquid before adding it to the carrots.

    Nutrition

    Serving: 1serving | Calories: 12kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 15g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Reader Interactions

    Comments

    1. Irma says

      December 23, 2022 at 9:22 am

      Hi, can I use the instant pot to cook this recipe?

      Reply
      • Hilda Sterner says

        December 23, 2022 at 9:39 am

        Irma, I wouldn't recommend it, unless you find a specific recipe that call for preparing the pickled carrots in a an Instant pot. They can easily get overcooked and mushy. Good luck!

        Reply
    2. lana says

      September 27, 2022 at 2:14 pm

      Hi, I am new to canning and was wondering if you can add your own Mexican spices to this? as well carrots are low acidic vegetable is it ok to process in a water bath?

      Reply
      • Hilda Sterner says

        September 27, 2022 at 5:37 pm

        Hi Lana, If you'd like to add additional spices to the carrots you definitely can. As far as carrots being low acidic, that's why we're adding the vinegar. They will be just fine!

        Reply
    3. Rita says

      March 11, 2022 at 1:23 pm

      5 stars
      Thank you 😊 so much for the recipe my family love it

      Reply
      • Hilda Sterner says

        March 11, 2022 at 3:14 pm

        Thank you so much, Rita! I appreciate the review!

        Reply
    4. Kelly Methey says

      June 13, 2021 at 11:47 am

      5 stars
      These carrots are so delicious! I love them so much, I just shared them with a group of friends that are growing carrots in their gardens!

      Reply
    5. Kesley says

      May 21, 2021 at 1:39 pm

      Can this recipe used for canning? How long would the shelf life be?

      Reply
      • Hilda Sterner says

        May 21, 2021 at 2:10 pm

        Hi Kelsey, I have canned them in the past and would say they've lasted around 6 months in the past. I've never had them sit in the pantry longer than that.

        Reply
        • Selina says

          July 16, 2022 at 11:00 pm

          May I ask what was your method of canning them? I'd like to make a large batch.

          Reply
          • Hilda Sterner says

            July 17, 2022 at 8:04 am

            Hi Selena,
            I would place them in sterilized jars while the carrots and pickling solution are still hot, fasten the lids, not too tight, then put the jars into a deep pot and add enough water to cover them by a few inches. Then you'll want to bring the water to a rolling boil for 10 minutes. Once you pull the jars out, make sure the lids pot indicating that they have sealed. Good luck!

            Reply
    6. Heather says

      July 05, 2020 at 8:10 am

      Do you think I could use fresh oregano?

      Reply
      • HildaSterner says

        July 05, 2020 at 7:06 pm

        Hi Heather,
        Yes, you sure can! I'm sure it'll be great.

        Reply
    7. Robi says

      May 19, 2020 at 12:09 pm

      What is the shelf life of this?

      Reply
      • HildaSterner says

        May 19, 2020 at 2:16 pm

        This recipe is not suitable for shelf storage. I usually store the pickled carrots in the refrigerator. When stored in the refrigerator, they're good for up to 3 or more months. They're usually gone before then!

        Reply
    8. Erica says

      May 03, 2020 at 1:19 pm

      I just want to really say thank you!! when I was stationed in San Diego I fell in love with what I called "hot carrots" and would get them all the time from my favorite restaurant but since leaving there I was never able to recreate what they had but these are pretty darn well close to it! So I want to say thank you a million times for posting this! They're addicting!

      Reply
      • HildaSterner says

        May 03, 2020 at 1:45 pm

        Hi Erica,
        First, thank you for your service! What branch were you in? The Navy brought me to San Diego, so you have me wondering what branch you were in and what restaurant was your favorite? Either way, I am very happy to help you out, enjoy!

        Reply
    9. Charlene Wilde says

      April 19, 2020 at 7:11 am

      5 stars
      Made this recipe two times and making again today. My whole family loves them. I add cauliflower too

      Reply
      • HildaSterner says

        April 19, 2020 at 8:51 am

        Hi Charlene, I'm so glad you like them! My daughter is pretty picky but she loves them too. I love cauliflower, so I will do the same next time. Thanks for the idea.

        Reply
    10. dan says

      January 16, 2020 at 3:07 am

      5 stars
      Great recipe. I have made it several times. I added more oregano.

      Reply
      • HildaSterner says

        January 16, 2020 at 6:15 am

        Hi Dan,
        Thanks for stopping by and rating the recipe. I love this recipe too, it's so easy and so good! You can't go wrong with more oregano. Have a good one. 🙂

        Reply
    11. Kelly Methey says

      July 29, 2019 at 2:27 pm

      5 stars
      My sister in law called last night to tell me that she made these carrots. She said she loved them so much that she just kept eating them until they were gone! If that isn’t a ringing endorsement then I don’t know what it!
      Keep your recipes coming we love them and you!

      Reply
    12. Kelly Methey says

      June 09, 2019 at 4:50 pm

      5 stars
      These are absolutely the best and so easy to make! Delicious, anyone that likes marinated Mexican carrots will love these! My husband loves them, too!

      Reply
      • HildaSterner says

        June 10, 2019 at 2:34 pm

        Yes, so easy to make and so tasty! You guys have good taste!

        Reply
    13. Karen says

      July 13, 2018 at 10:30 am

      Hi. When you say seal the jar, do you mean putting in a water bath?

      Reply
      • HildaSterner says

        July 13, 2018 at 11:06 am

        Hi Karen,
        Thanks for the question. I usually don't place them in a water bath. I just tighten the lid, and store them in the fridge. They usually don't last too long because my family loves them. I suppose if you wanted to store them for a long time you can place them in a water bath. I would just worry that cooking the carrots longer will make them too soft. I like the carrots to stay crisp. I hope that answers your question!

        Reply
    14. anastaciast says

      April 17, 2018 at 12:56 pm

      My mother-in-;law made something similar except she did not can them. I think our niece still has the recipe. Cheers!

      Reply
      • HildaSterner says

        April 17, 2018 at 1:54 pm

        They're so simple to make! My daughter had been pestering me to make some for quite some time. I finally got around to perfecting this recipe for her. She loved them, and now I'm addicted to them too! Cheers!

        Reply

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