Mexican pickled carrots are highly addicting and a family favorite! This recipe is very easy to follow and only requires a few simple ingredients. These delicious carrots go great with Mexican Rice Bowls, Enchiladas, or Chicken Fajitas.
Mexican pickled carrots are a favorite in our family, so I always make sure our fridge is stocked with a jar or two.
This recipe is amazing and will yield pickled carrots that are very flavorful and truly addicting.
My favorite pickled carrots have to be spicy, with a little crunch. However, if you're like my daughter, who prefers the softer texture, just cook the carrots a little longer.
My 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.
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 Mexican Pickled Carrots!
Ingredients
- 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
Instructions
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!
Tools Required for Pickling
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 the following recipes: Mexican Lasagna, Carne Asada, California Burrito, and Chile Verde.
You may also enjoy the following recipes:
Stay in touch with me through social media…
- Tried this Mexican Pickled Carrots recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
If you love this recipe, please give it a 5-star rating!
Mexican Pickled Carrots
Ingredients
- 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
Instructions
- 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!
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!