Spicy Mexican Pickled Carrots
These Spicy Mexican pickled carrots are highly addicting! It's an easy to follow recipe and only requires a few simple ingredients!
Servings: 1 quart mason jar
Calories: 332kcal
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 dried oregano
- 2 medium bay leaves (optional)
- 1½ cups distilled white vinegar
- 1½ cup water
- 1 tablespoon 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!
Video
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 pantry 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.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 62g | Protein: 6g | Fat: 2g | Sodium: 7321mg | Potassium: 1742mg | Fiber: 16g | Sugar: 31g
