Ever go to a Mexican restaurant and have those pickled, spicy carrots? Well I think I have a great make-it-at-home version that has us eating these like mad! Perfect to snack on and a great appetizer for this Summer’s grilling parties. You’ll be surprised how easy these Authentic Mexican Pickled Carrots are to make.
These are great for summer time snacking and for a little something as you grill or make dinner. Big fans of Mexican cooking here and we eat it quite often. I just have never been able to, at least to my satisfaction, replicate the spicy carrots you get served at Mexican restaurants or take outs.
I tried 3 different recipe versions to come to come up with this one and this is it. I love the thick carrot, sliced on the diagonal, the bits of onion, chucks of jalapeño, and Mexican oregano.
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How to Make Mexican Restaurant Carrots
Buy yourself some large carrots and peel them. Slice on the diagonal into quarter inch slices and do the same to a few large jalapeño peppers. Be careful with those peppers and be sure to wash your hands thoroughly after working with them. Trust me, it’s no bueno to the eyes if you rub them… especially if wearing contacts.
The trick I always thought was to pickle them, but there was some little piece to the recipe puzzle missing. Until I decided to do a little par boil prior to pickling and BAM! We have a winner people.
After you boil the vegetables in the vinegar mixture, allow to cool and keep in a clean air tight jar, refrigerated. Ready to eat after 3 hours, they just get better with time. Although this batch size doesn’t last more than a week when I make it.
I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love these!
A little information for you on the two different oreganos.
Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Give these Mexican Pickled Carrots a try, you will not be disappointed. Add in some cauliflower, too if you like them.
Also, if you’re having a Mexican themed dinner think of these Chocolate Rice Krispie Squares for dessert! Check out my Chili Colorado with Potatoes, How To Make Pollo Asado, or How to Make Easy Red Enchilada Sauce. Enjoy!
These Authentic Mexican Pickled Carrots first appeared on Kevin Is Cooking in March 2016 and has been updated with new photos and video.
Authentic Mexican Pickled Carrots
Ingredients
- 2 lbs large carrots
- 2 large jalapeños
- 1/2 white onion, medium
- 5 cloves garlic smashed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp vegetable oil
- 6 bay leaves, whole
- 10 black peppercorns
- 2 tsp dried Mexican oregano (See Note 1)
- 1 tsp kosher salt
Instructions
- Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.
- In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
- Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. Keep refrigerated.
- Fine to eat after 3 hours, best if pickled for at least a day or two.
Notes
2. Slice carrots on the diagonal for larger pieces to eat.
3. Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
So, this is the 1st recipe I found on the subject and am convinced to try them. I initially sought this recipe, not just for the carrots but to add them to Pico De Gallo instead of the common Tomato/Onion/Cilantro Pico in restaurants. I know it breaks the flag color tradition of Mexico, but in San Diego (which is mentioned a few times in this comment section) there was a restaurant called El Cuervo that had Pico De Gallo with spicy carrots cut into it. It was the best and I have not found it elsewhere. Anyways, I will try… Read more »
You bet Robert. Hope you enjoy these as much as I and the others have. Let me know!
I have been looking for this recipe for at least 6 months. I made it today and the aroma in the house brought me back to this small Mexican restaurant I loved. I was so curious I had to try it and the flavor was outstanding!!!
So happy you enjoyed this one Joe! Glad you found my site. 🙂
This recipe is great and was exactly what I was looking for. Thanks, Kevin!
Love reading comments like this. Thanks for taking the time to come back and let me know Phi. 🙂
Good golly miss Molly!! (Sorry, couldn’t think of a song lyric or an expression that rhymes with Kevin, that would do this recipe justice) These are fantastic!! The 5 star reviewers here definitely know what a REAL taco shop gem these veggies truly are (when done well that is) and how well your version stands up to them all!! Thank You for this awesome recipe!! Keep up the good work. On to your next recipe I go…
So happy you enjoy these as much as I do Wesley! Thanks again. 🙂
How long will these keep?
These are pickled and will be fine for 2 weeks easily. Since they aren’t processed I’m not sure on how long they would be good for in the refrigerator. Mine never last more then 2 weeks!
has anyone tried putting in cilantro? Maybe just before serving?
I was given 8lbs of garden fresh carrots and wasn’t sure what to do with them until I saw your recipe. I’m gonna grab some jars and the other ingredients and make these tomorrow!!
I love your thinking Kay! These are fantastic, easy and also great to give as gifts.
In the ingredients list it has 1 tbsp oil but I don’t see in the instructions where to add it?
That comes in at Step 2 “In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.” Sorry for the typo. Enjoy Jennifer! 🙂
See #2
One could can these in a hot water canner, correct?
I do not see why not if done properly. I have never done it myself. Let me know how it turns out Ann. Cheers!
Ann, have you tried canning these yet? I’m thinking of trying soon.
I am canning these right now! I had to double the vinegar ,water , and salt but kept everything else the same. Raw packed clean jars with carrots, onions, and jalapenos. Put everything else in pot and simmer covered for 15min or how ever long it takes to get jars packed. Remove bay leaves and fill jars with brine. Water bath 20min
Excellent, thanks for the tips here Kylie. I haven’t canned these before and think I need to soon. These just get eaten too fast!
Hi, I’m excited to make these. I, too, grew up in San Diego and fondly remember the little baggies of hot carrots from the dive taco shops, or bowls of them on the table at Mexican restaurants. we live in Colorado and you don’t see them here. I was wondering about oil? It seems like the juice on them had a bit of oil in it?
Feel free to add some oil if you care to Christine. Some do some don’t, but for me I just didn’t see it as anything that added that much flavor and it lessened the calories. I’m going to make a batch and new video for this soon and add to again see if it’s necessary. Cheers!
One word comes to mind…overdrive! Closest thing I’ve had to the ones at Juanita’s Taco Shop on the pacific coast highway in southern Ca. Many thanks
So happy you enjoy these as much as I do and they’re so easy to make, too. Cheers Jamie!
I am beyond excited that I found this recipe. I am pregnant and my doctor told me not to eat at the roach coaches (taco stands for those of you who’ve never heard that turn of phrase). So I have been unable to get my hands on these because if I go to a taco truck I will leave with mulitas. I tripled the fluid so that there would be enough liquid for each jar, used 3 lbs of carrots, 5 smallish jalapenos, and 1 large red onion. I also couldn’t get my hands on any mexican oregano, so I… Read more »
So glad you enjoy these as much as I do and congrats on the baby to be! Enjoy Jeanette! 🙂
Made this today and they were perfect. I live in San Diego and these are a regular feature at local taco shops. I’m going to put some hardboiled eggs in the juice as someone mentioned in the comments. Thanks for the great recipe.
So glad you tried this Barbara. I need to try it with hard boiled eggs myself!
I now live in Austin and I have not found carrots like this. When I saw your recipe it made my heart melt because I had attempted to make this and was not successful. When I made your recipe, I couldn’t be happier. It was simply perfect!!! Thank you for sharing this gift with the community.
Love reading comments like this Nina. Thanks for taking the time to come back and let me know! 🙂
Can i add more jalapenos? And is 1 tsp of salt enough in terms of preventing bacterial growth.
Thanks
Definitely you can add more jalapeños John. Not quite sure about the bacterial growth inquiry though. These are a quick pickle and usually don’t last that long in my house.
How much does this recipe make? How many pint or quarts? Thanks!
I make this in a quart container Dee.
Used to love pickled carrots at an authentic Mexican restaurant I frequented in So CA. Sadly, the restaurant closed at least 20 years ago, and I could never find any carrots like those again…
Until now! These are fantastic!! Thank you so much for this! A new household favorite!
So happy you found my site and enjoyed these Bob. Aren’t they easy – and so good! 🙂
Best pickled carrot recipe. Tastes just like the “Mom and Pop” local Mexican restaurants in SoCal. Tried other recipes before and am so happy I found this one.
So glad you found me then Debby! These are so easy and so good. 🙂
I grew eating these carrots but never thought to make them myself. I tend to add 2 head of garlic as we love the garlic this way.
Double batching it today. With a stack of fresh flour tortillas & some refried beans, we can eat a whole pint jar.
Thanks for all the wonderful recipes you share!
Oh I love garlic as well and this works great adding cauliflower, too if you like. Thanks for coming back to let me know Sabrina. Cheers!
Both my sons are on a no carb or low carb diet. They both have lost 50 pounds. They love deviled eggs and they LOVE these carrots. And I mean I LOVE. I put cauliflower to lower carbs as a whole. And you’re right they tell me the boys say they are as good as the ones they get in their favorite Mexican restaurant
So glad all of you enjoy these as much as I do Sherry! Thanks for taking the time to come back and let e know, too. 🙂
I can only find ground Mexican oregano, would that suffice instead of just dried?
Definitely! I crush my whole dried Mexican oregano in my hands and add it. I would use half as directed if ground Roger. Hope you enjoy these!
We’re a Mexican family and we love our chiles en vinagre (especially my husband). I decided to surprise him with some homemade ones and luckily found your recipe while I was at the grocery store. Just skimming through the ingredients and seemed legit. The jar lasted two days… It is definitely Mexican approved! The flavor is so close to the restaurant one, I’m thinking now of how to incorporate cauliflower, any suggestions?
Thanks so much for giving me the correct name for these! Always appreciate those who try the recipe and for taking the time to come back and comment… especially one like this!
As for the cauliflower, I have made it too and just in the same way as I treated the carrots here. Thanks again! 🙂
No, problem! The ‘chiles en vinagre’ is one way of referring to this (normally to the canned version), I guess the more appropriate term, given that it has more veggies, is ‘escabeche’!
Fantastic! Thanks so much. 🙂
A million thanks for this recipe! I have made batch after batch and my family keeps asking for more! These are so much better than the kind we used to get at our local taco joint. Thanks again!
So happy you all enjoy them! Thanks for taking the time to come back and let me know Maria. 🙂
Do the carrots still have a slight crunch? If not will a shorter boil time work?
They end up being firm, not soft or mushy. If you do prefer a little more crunch then yes, cut boiling time by a minute or two. Hope you enjoy them Amanda. 🙂
I LOVE hot carrots and Mexican restaurants charge SO much for a little bowl! So I went to Pinterest to find my own! I tried several recipes, but this is the absolute best!! I love heat, so I made it with 4 Jalepenos and left the seeds in! All the ingredients are perfect! One time I did not have any bay leaves and still made it. NOT the same! Buy the bay leaves! I will keep this recipe forever and never buy them again at a restaurant! 5 stars all the way!
So happy you found me and love the carrots Denise! These are pretty easy and so good I make them quite often myself. Cheers! 🙂
Holy cow, man!! I am so glad I found this! I’ve been trying for weeks to get the owner of a little local Mexican place to let me buy this stuff by the bucket-full! It’s such an awesome snack, and now my 1st stop on my way home is the grocery store followed by a little kitchen time and a few hours wringing my hands in anticipation!! Thank you! I can’t wait to see some of the other goodies you’ve shared on here!!
So happy you found my recipe as well Anthony. Hope you enjoy them as much as I do! 🙂
I was actually going to my favorite Mexican food truck to buy these but a serving was never enough so I decided to Google a recipe for them and when I tell you they’re just as delicious as the truck or better. I think I found the recipe in like November 2017 and I’ve made at least 20 batches since then this is a great recipe and I’m so glad I found it. Thank you for this because when I say I’m addicted to pickled carrots it might be a understatement. I haven’t changed one thing about them I love… Read more »
Thanks so much for taking the time to come back and let me know Nequa! So happy you enjoy these. 🙂
I saw a few people commented that they cut down on jalapeño because it would be too spicy. It is easy to draw out the spiciness out of jalapeño. I cut them in half and take out the membranes and seeds. Then I put it in a bowl of water with a teaspoon or more salt. Let it soak for half an hour or an hour. Drain the water. It cuts down the spiciness I would say by 90%.
Thanks so much Gerda for the tips!
This is a great recipe. To cut back on heat, I removed most of the ribs and seeds from the jalapeno but left everything else pretty much the same. I checked the carrots after 8 minutes and turned off the burner to let them cool. Then I finished them with a small amount of olive oil and agave before putting them in jars for gift giving. They are very pretty and delicious too…..thank you!
So happy these were to your liking. I keep a jar in the fridge at all times myself! Happy New Year Karen. 🙂
I made these for my son for his birthday. He loved them! I plan on making them again for New Years. He says they are authentic and taste the best. We live in Southern California and have had plenty of Mexican food. Thanks for a great recipe!
Love to read comments like this! Thanks for coming back to let me know Kay. 🙂
Really good, had them for the first time at a new Mexican restaurant and I wanted to see if I could make them since I do a lot of canning in the fall.
Excellent, thanks Nancy!
Hi, Kevin! Just wanted to thank you for this incredible recipe! I am super picky, and I was dubious, thinking the carrots probably wouldn’t turn out as delicious as I wanted or as other people have said here in the comments. (I’ve believed other reviewers about restaurants, etc., and been sorely disappointed!) But I am so pleased to say that these were every bit as delicious and authentic as I hoped, and the ingredients were in perfect amounts to get exactly the right flavor! I didn’t want mine to be too hot, so I only slice one half of one… Read more »
So happy to read you made this and enjoyed them. You didn’t happen to work for Triad Retail Media did you? I’ve yet to run into another Kristen Anderson!
Ha ha! No, I didn’t work for Triad Retail Media, but I *was* a publicist (music industry). Sorry I didn’t see (and reply to) your comment earlier; I meant to make these carrots again several weeks ago but got slammed with work. TODAY is the day! I am going to make a double batch, since we pretty much inhaled these last time! I can’t even imagine anything more delicious! If I hadn’t made these myself, I would think they might have a quantity of crack in them, since they are so addicting! And that would be a real problem, because… Read more »
These came out EXACTLY as I’d hoped! Takes me back to Chila Vista where I first munched them while waiting for my carne asada burrito to be prepared. We added two crushed chili piquiins to kick it up a bit more. Thanks, Kevin!!!
Awe, now comments like this make me smile! So glad you found me, tried the recipe and enjoyed them kt.
Also great with added radishes!! (And sorry for the typos-it was CHULA Vista, of course. Now back in AZ and wow-ing my co-workers with these; had to buy a big jar in order to make enough for everyone!
Can this be canned and stored unrefrigerated?
Thanks!
Lynn, I have not done that myself. If you do I would follow any canning instructions for health concerns. I just keep them cold and crispy to munch on in the refrigerator. They won’t last long!
Thank you for your quick response. I did decide to can what we felt we may not eat in a week or so. I canned them while still piping hot as directed for canning veggies, and they have held up great. And the recipe is AMAZING! My man absolutely loves them (better than any restaurant) and with the leftover brine, he puts hard boiled eggs in it for a day or so and says they are TERRIFIC! Thank you SO much for sharing this with us!!
That’s wonderful to read, thanks for coming back to let me know Lynn. Love the pickled egg idea, too!
[…] Mexican Pickled Carrots {Kevin is Cooking} […]
How long do they last in the fridge?
Mine personally don’t last more than 2 weeks (we eat them up), but I wouldn’t keep them more than a month. They tend to get softer as times goes by.
I made two batches of carrots my husband love’s them he said it’s like eating at the Mexican restaurant.
Music to my ears Deborah! Thanks so much for letting me know. 🙂
I made this today.I had bought the Mexican oregano while in Mesa so had to try it.Smells so good and look forward to eating it.
It really has a different flavor and aroma doesn’t it? I hope you enjoy these as much as I do Lucille!
What a great recipe Kevin! Is it the use of the Mexican oregano what makes it authentic? I am definitely excited to try this at home – I love pickled vegetables and particularly pickled carrots. I think I am most definitely making this recipe my go-to the next time I start a pickling project at home. Thank you for sharing!
Well I guess besides the use of Mexican oregano, my different testing, info from two restaurants here in San Diego and a tip from my housekeeper would, in my book, make this one pretty authentic. Hope you give it a go and let me know your thoughts! Cheers Billy. 🙂
I’m so excited to find this recipe and that you’ve already trialed a few so I don’t have to. I couldn’t find specifics in the recipe, do the onions go into the pot with the spices or the carrots/jalapeños?
Apologies Lucia, the onions do go in with the carrots and jalapeños. Enjoy!
Kevin, this looks like the best recipe I have seen…I am SOOOO looking forward to making it, RIGHT NOW, We really miss good Mexican food, cannot seem to find anything in northeast Arkansas, that does not come with a cheese sauce all over it.YUCK….Our favorite Taco shop in Poway California, was owned by a family that had these on their salsa bar. We also are looking for a Pollo Asada recipe that is similar to theirs, and have yet to find one……do you happen to have a recipe for that ?
Northeast Arkansas huh? Now that’s quite the culture shift! Mexican food, make that good Mexican food, is a favorite of mine and I’m so happy you found me and are giving this one a try. I have lots of Mexican cuisine on here, so take a look around! As for that Pollo Asada, thanks for the inspiration and keep your eyes peeled for that one, it’s now on my list to share! 🙂
I’ve made this a few times with a couple of changes , I add diced jicama at the very end and it’s the bomb, I get maybe 4 mason jars full but they don’t last at all….can these be canned using a water canner for pantry storage ??
I am loving that jicama add, so many never eat it! Thanks for sharing. I love it in salads or with lime and chili powder. Thanks Stella! 🙂
i grew up eating jicama with lime and chili powder, never thought of putting it in salads… will now….. the other change i made to your already awesome recipe was , I threw in a whole cinnamon stick at the first stage and just left it in till i filled the mason jars.. strange i know but im a huge cinnamon fan… it came out pretty good…
thank you Kevin
No, no, no that cinnamon is a fantastic add. LOVE that idea. Will try myself next batch, thanks Stella!
Recipe and carrots turned out great! Much like one of my local favorite burrito shops on the East Side of Portland (OR)
I only boiled them for 5 min- they would have lost any type of crispness/bite had they been boiled for 15 min. To each their own! I skipped the garlic- they had plenty of other great flavors going on.
I’m sure the quart will be gone by the weekend- YUM
Awesome, so glad you enjoyed then and came back to let me know Stefan! At first when reading your comment on “boiled for 15 minutes” you scared me. I had to go look at the recipe and thankfully it is written correctly, “Bring to a boil and add the carrots and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.” Phew! They would be mush, right? I love them al dente myself, with that nice slight snap to them. Thanks again Stefan. Enjoy!
Question, you store them also in the bin for mixture correct to continue to cure?
Yes, I keep the vegetables in the jar with the cooking liquid after they have cooled and keep refrigerated.
[…] Authentic Mexican Pickled Carrots by Kevin’s Cooking […]
[…] Authentic Mexican Pickled Carrots by Kevin’s Cooking […]
Thanks for the recipe! I literally go to my neighborhood Mexican restaurant just for the pickled carrots. I can’t get enough of them. I now get to make them at home! Thanks a million!
Definitely, but please still help support your local businesses too! 🙂
Hello, interested in knowing how long they can keep for?
Hi Brenda, thanks for stopping by. They should be fine for up to 10 days since they are not hot-water-processed the pickles. That’s probably the longest I’ve kept them before getting eaten.
Can you pickle them hot also so you can store them for shipping? Or so that they don’t have to be refrigerated?
Hi Keri, thanks for stopping by. I have not, but I would follow canning instructions to be sure to do it correctly and safely. I just enjoy them served cold and have never shipped them.
When you dice the garlic and boil does it get mushy? Your picture looks awesome.
Hi Michael, thanks for stopping by. You can eat the garlic bits if you like, they are mainly for flavor and hold their shape just fine.