Mexican Pickled Carrots
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 have exceptional salsa, and addicting Mexican pickled carrots too. The same waiters have been there since our adult children were babies. Going there is like going home. Kind of like that old Cheers song “sometimes you wanna go where everybody knows your name, and they’re always glad you came…” But I guess you’re not here to hear about our favorite restaurant. No, you’re probably looking for a good Mexican pickled carrots recipe. Let’s get to it!
Mexican Pickled Carrots
Sometimes I share recipes that are quite complicated. I wonder to myself how many people out there will actually even tackle the recipe. Then there are times when I share very basic recipes that even a beginner can master. This is one of those recipes. Can you boil water? Great news, you can 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!
Tools Required for Making 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 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, I recommend 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! You’ll want to make enough to share with your family and friends.
These carrots would go great with my Mexican Lasagna or Chile Verde recipe.
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Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot, along with the herbs.
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Mix in the remaining ingredients and bring to a boil.
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Remove the pot from the stove and allow to cool slightly.
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Pour the mixture into a one quart sterilized jar and seal.
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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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Do you Pinterest? Please pin & share!
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!