Our family has been going to the same Mexican restaurant, Marietta’s, ever since Scott and I got married. While some people like to try new restaurants, we choose to go back to our favorite one again and again. Their food is delicious, especially their carne asada quesadillas. But that is not all, they also have exceptional salsa and addicting Mexican pickled carrots. This is my attempt at recreating Marietta’s tasty Mexican pickled carrots!
Mexican Pickled Carrots Recipe
Sometimes I share recipes that are quite complicated. Those tend to be my Assyrian recipes. I often wonder how many people actually take the time to tackle those recipes. But then there are times when I share very easy recipes; Recipes that even a beginner can master. This, my friend, is one of those recipes. Can you boil water? Can you slice carrots and onions? If your answer is “yes,” great news! You have what it takes to make pickled carrots! There are only a few steps to this recipe: slicing the vegetables, adding the ingredients to a pot, and bringing the mixture to a boil. Can you handle that? Sure you can!
What You Need to Make Pickled 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-sized pot, 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 carrots all the time! Be sure to make enough to share with your family and friends, because everyone loves Mexican Pickled Carrots!
These carrots would go great with my Mexican Lasagna, Carne Asada, or Chile Verde recipe.
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Mexican style spicy pickled carrots.
- 1 lb. carrots peeled and cut into sections
- 1 small onion sliced
- 3 jalapeno peppers sliced
- 3 cloves garlic sliced
- 2 sprigs fresh thyme
- 1 tsp. oregano
- 2 bay leaves
- 1-1/4 cups cider vinegar
- 3/4 cup water
- 2 tsp. sea salt
- 1 tsp. sugar
- Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot, along with the herbs.
- Mix in the remaining ingredients and bring to a boil.
- Remove the pot from the stove and allow to cool slightly.
Pour the mixture into one 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!
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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!
Hi. When you say seal the jar, do you mean putting in a water bath?
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!
My mother-in-;law made something similar except she did not can them. I think our niece still has the recipe. Cheers!