Mexican Pickled Carrots
Delicious Mexican-style spicy pickled carrots.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time38 minutes mins
Course: Appetizers
Cuisine: Mexican
Servings: 1 quart mason jar
Calories: 12kcal
- 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
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!
- 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.
Serving: 1serving | Calories: 12kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Fiber: 1g | Sugar: 15g