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.
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.
These Authentic Mexican Pickled Carrots are a great make-it-at-home version that are just like the ones you get at Mexican restaurants and so easy to make! Make plenty of these "escabeche en vinagre" and even add cauliflower if you like, these go fast!
- 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
- 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.
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.