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.
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).
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🧐 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
🔖 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.
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.
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.
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
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.
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!
Pickled carrots can be stored in the refrigerator for 6 months or longer as long as there is no cross contamination.
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.
🥒Related Recipes
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📖 Recipe
Mexican Pickled Carrots
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.
Irma says
Hi, can I use the instant pot to cook this recipe?
Hilda Sterner says
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!
lana says
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?
Hilda Sterner says
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!
Rita says
Thank you 😊 so much for the recipe my family love it
Hilda Sterner says
Thank you so much, Rita! I appreciate the review!
Kelly Methey says
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!
Kesley says
Can this recipe used for canning? How long would the shelf life be?
Hilda Sterner says
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.
Selina says
May I ask what was your method of canning them? I'd like to make a large batch.
Hilda Sterner says
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!
Heather says
Do you think I could use fresh oregano?
HildaSterner says
Hi Heather,
Yes, you sure can! I'm sure it'll be great.
Robi says
What is the shelf life of this?
HildaSterner says
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!
Erica says
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!
HildaSterner says
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!
Charlene Wilde says
Made this recipe two times and making again today. My whole family loves them. I add cauliflower too
HildaSterner says
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.
dan says
Great recipe. I have made it several times. I added more oregano.
HildaSterner says
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. 🙂
Kelly Methey says
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!
Kelly Methey says
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!
HildaSterner says
Yes, so easy to make and so tasty! You guys have good taste!
Karen says
Hi. When you say seal the jar, do you mean putting in a water bath?
HildaSterner says
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!
anastaciast says
My mother-in-;law made something similar except she did not can them. I think our niece still has the recipe. Cheers!
HildaSterner says
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!