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!
Authentic Mexican Pickled Carrots
- 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
- 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.
- 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.