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.
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 a try, you will not be disappointed. Also, if you’re having a Mexican themed dinner think of these Chocolate Rice Krispie Squares for dessert! Enjoy!
These Authentic Mexican Pickled Carrots a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make!
- 2 lbs large carrots
- 2 large jalapeños
- 1/2 medium white onion
- 5 cloves garlic diced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 6 leaves bay whole
- 10 peppercorns
- 2 tsp dried Mexican oregano (See Note 1)
- 1 tsp kosher 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, 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.
1. The herb that makes this is Mexican oregano, but regular oregano works just as well.
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.
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.
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.
I can’t say that I’ve had Mexican pickled carrots, but I have had Indian pickled carrots, only once. Looks like something I would enjoy, though, because I’m a HUGE fan of vinegar…HUGE. I put that stuff on everything! And, of course, I love my spice so the jalapenos are right up my alley. By the way, Kevin, I picked up more edamame yesterday to make your garlic chili edamame recipe again this weekend. Addicted 😉 Have an awesome long weekend 🙂 !!
I hope you give them a try Dawn. I’m a vinegar fan myself. I recently made a peach one that’s off the hook tasty. Still perfecting, don’t like it cloudy.
Yay for edamame snacking and cheers to a great weekend Dawn. Cheers!
Well I can safely say that I have a small jar of Mexican oregano in my spice cupboard. You can’t get it here in Sydney so I use it sparingly. Kevin, we love pickled vegetables in this house, especially Dean, so I may have to make some of these and surprise him. So easy!
See we are two peas in a pod, I figured you would have it. Dean will quite happy and they just get better the longer they sit and pickle. So good! Thanks John, have a great weekend.
Wow Kevin, how timely!! I am going to a friend’s home on Saturday and she’s hosting a Mexican food potlock!! I’ll be bringing these. Thank you!
Perfect timing – so glad I could be there for the assist! Have a wonderful Fourth of July weekend Cheryl. Cheers!
That looks so clean. I’ll bet parboiling the carrots is perfect. I could eat a ton of these.
Thanks Jeff, just a little al dente and good snacking!
Hey Kevin! You and Nagi are on the same path…she posted chili today! I definitely see your point about blanching the carrots to allow the pickling spices to be absorbed! Now I want Mexican food, even if it is HOT here! I don’t imagine it’s too chilly where you are either! 🙂
Ha! Actually that’s why I love spicy food because it helps cool you off when it’s hot out. Plus a nice chilled beer or drink of choice! 😉