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.
Authentic Mexican Pickled Carrots
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.
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.
Can these be Canned?
This is a safe recipe for canning. This recipe fills 4 pints.
Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…).
Remove from canner, let cool, check to make sure the jars have sealed, remove rings, label lid and store in a cupboard. I’ve had jars that were 4 years old and still delicious.
Refrigerate once jar is open, will stay good in refrigerator for a month.
I like to use Mexican oregano in my Mexican and Latin recipes as it has the flavor I’ve come to love. 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.
Watch how to make this below!
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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 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. (This recipe fills 4 pints or I use a 1 gallon jar.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
- Fine to eat after 3 hours, best if pickled for at least a day or two.
Notes
- The herb that makes this is Mexican oregano, but regular oregano works just as well.
- Slice carrots on the diagonal for larger pieces to eat. I've also added small cut cauliflower, this is optional.
- Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
- This is a safe recipe for canning. Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
- Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…).
- Remove from canner, let cool, check to make sure the jars have sealed, remove rings, label lid and store in a cupboard. I’ve had jars that were 4 years old and still delicious.
- Refrigerate once jar is open, will stay good in refrigerator for a month.
Nutrition
Hi! Thanks so much for this recipe! I just made a batch and am waiting for it to cool before I close the lids on my jars and refrigerate them for a couple days. This is my first time “pickling” and I just want to make sure I’m doing this right. Do I store it on the counter or the fridge? How long is it good for? I read up on botulism and just want to make sure I’m following all steps to ensure I don’t get some type of food poisoning. Silly question, I know!
Not a silly question at all. If you are not canning these they need to be refrigerated. Although if you do decide to can them, see the Recipe Card Notes. Enjoy Mary!
This recipe has expanded my pickled vegetable horizons. I have adjusted it slightly to suit the family taste. I’ve doubled the onion, using a sweet Vidalia style. Also changed cooking times slightly, adding onion and jalepeno about 5 minutes after the carrots start boiling. We don’t can them, instead use them as refrigerator pickles.
Lastly, thank you for explaining the difference between Mexican and Italian oregano. First batch was Italian, the last four have been Mexican. Two thumbs up.
Thank you for the kind message! I am glad you were able to make the adjustments!
Saving this to try later! Yum! It would also make a nice gift to take to someone if invited for a pot luck Mexican dinner! Thanks for sharing!
You bet, thanks Val!
What brand of Mexican Oregano do you use and where do you get it?
Thanks!!
I typically find mine in the Hispanic aisle at the market. One brand I buy is El Guapo (Green, red and white top label). McCormick and other top bottled spice and herb companies package it as well. If you can’t find at your market, you can order online. Hope that helps Ashley.
Super helpful! Thanks so much!
Do the carrots retain some of their crunchiness after cooking? I prefer them crunchy rather than soggy.
Yes they do Bivian, al dente!
instead of cut carrots I use baby carrots. one less step
I say give it a try! Let me know how it turns out! I would love to hear!
I owe you a big thank you because I’ve made four big batches now and I’m addicted! I make 3 big jars each time. Thanks! Love it.
I am so glad you enjoy them! We love them too! Thank you so much!
Can you use this recipe for refrigerator pickles? I’ve never canned before and need to do more research before trying it out.
I haven’t tried that Dawn. Yet. Put that one on the schedule to try myself!
Can you tell me how much this makes – 1 quart jar??
This recipe fills 4 quarts or a 1 gallon jar.
I don’t have Kevin’s magical touch. For me, it filled a 1/2 gallon jar. (I also doubled the kosher salt and oregano.)
How did you like them? Thank you for trying my recipe Leta!
They are great! But the recipe makes 4 pints, not 4 quarts 🙂 I doubled the salt, oregano, onion, and jalapenos, and kept it at 2 lbs of carrots. I didn’t notice your recipe said to cook for 15 minutes. I brought them to a boil then simmered for about 5 minutes, as I’ve done in the past. That seems just right to me. Eating a bowl right now with leftover New Mexico-style beef enchiladas. Yum!
These were delicious! I doubled the recipe and they still only lasted a week. One thing I couldn’t figure out was why there was no heat to them. Is this recipe normally very mild? Or does it have to do with how you cut the jalapeño?
I am so glad you enjoyed them! Did you leave the seeds in the jalapenos? If you want a little extra heat make do a serrano pepper in place of one of the jalapenos and see if that gives you the heat you are looking for. Let me know!
Dylan, in California, you frequently encounter this with 1/2 jalapenos and 1/2 carrots, so you can definitely go as high as you like with the chilies. You can also add more onions, and I like Kevin’s suggestion of adding cauliflower. I always leave the seeds in the jalapenos, and sometimes quarter them lengthwise instead of doing slices. I’m growing Fresno chilies right now, and they would be fun in this.
Recipe was delicious but there’s not nearly enough liquid to cover the veggies in the jar. I weighed the carrots to make sure I used enough so not sure what the issue is, but I’ll have to make twice as much liquid in the future.
I am sorry you ran into that issue! I hope in the future it works out better! How big of a jar did you use? I’ve never had anyone say this before!
I was also short on liquid Just made more
Good thinking!
i use the water from boiling the carrots with more oil and vinegar,
Worked well. 2nd time though I cooked the carrots for a few minutes, then dumped in the other veggies.
Anymore, we just kitchen-sink veggies into this basic recipe.
Thanks.
I am glad the recipe worked well for you. Thank you for stopping by!