These Spicy Mexican Pickled Carrots are easy to prepare and so addictive! Pickled Carrots go great with so many Mexican dishes, including Mexican rice bowls, pulled pork enchiladas, and Mexican 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 torshi recipe and this pickled celery recipe.
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😍 Why You'll Love This Recipe
- 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!
🔖 Ingredient & 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-sized jar. If you prefer, you can use 2 pint-sized jars or 4 ½-pint jars.
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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!
🫙 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 the 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 also 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 (see Carne Asada marinade) or a chicken salsa casserole. I also like to serve them as a side with this California Burritos recipe, 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.
🥒 More Pickle Recipes
📖 Recipe
Mexican Pickled Carrots
Equipment
Ingredients
- 1 lb. carrots (peeled and sliced)
- 1 small onion (sliced)
- 3 medium jalapeno peppers (sliced)
- 3 cloves garlic (sliced)
- 2 sprigs fresh thyme
- 1 teaspoon oregano
- 2 medium bay leaves
- 1¼ cups cider vinegar
- ¾ cup water
- 2 teaspoon sea salt
- 1 teaspoon granulated 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 sterilized quart-sized 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!
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.
Debbie Anderson says
Can you use reg white vinegar or use 1/2 & 1/2 vinegars
Hilda Sterner says
Yes, you sure can!
Debbie Anderson says
Thanks I’m going to try the 1/2&1/2 vinegar since that’s all I’ve got right now! I’ll send a follow up when we try them😊
Dave says
Loved the recipe. Turned out perfect
Hilda Sterner says
Thanks, Dave, really appreciate the review!
Jackie says
How long do I canning process them for canning if I made quarts. 20 min?
Hilda Sterner says
Hi Jackie,
Yes, for quarts you'll want to can them for 20 minutes.
Holly Kriel says
I intend on making these in a day or two. How to I accomplish a softer carrot with some crunch, but not mushy?
Thanks,
Holly
Hilda Sterner says
Hi Holly, How long you cook the carrots will determine how mushy or crunchy they are, just remove them when you are satisfied with their texture.
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!