Mexican Pickled Carrots
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Mexican pickled carrots are a crunchy delicious snack, often served at Mexican restaurants. Make this easy quick pickle recipe at home!
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.
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.
Video: Quick Pickling Carrots
Want to see the process of pickling the veggies from start to finish? Scroll down to the recipe card and watch the video!
Recipe Instructions
- Peel and slice the veggies. Slice on the diagonal into quarter inch slices and do the same to a few large jalapeño peppers. Thinly slice some white onion as well.
NOTE: Be careful when working with spicy chiles- they can burn your eyes, so keep your hands away from them! Also, 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.
- Parboil veggies in vinegar solution. I always thought quick pickling meant you just drop the veggies of choice into vinegar, but I was wrong. Par boiling makes ALL the difference when you’re pickling a hard vegetable like carrot.
- Cool and store in clean, lidded jars. 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.
Canning Mexican Pickled Carrots
This is a safe recipe for canning. This recipe fills 4 pint-size jars or 2 quart-size jars
- 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 be sure the jars have sealed, then remove rings, label the lids and store in a cupboard. I’ve had jars that were 4 years old and the pickled carrots were still delicious.
Refrigerate once jar is open, will stay good in refrigerator for a month.
I like to use Mexican oregano in Mexican and Latin dishes 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!
Difference between Mexican and Mediterranean Oregano
- 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 florets, too if you like.
This post, first published on Kevin Is Cooking on June 29, 2016 was last updated with new content on Sept. 13, 2021.
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Mexican Pickled Carrots
Ingredients
- 2 lbs carrots
- 1/2 cup sliced jalapeños (See Note 1)
- 1/2 cup medium white onion (about half an onion)
- 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 (or original oregano)
- 1 tsp salt
Instructions
- Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
- In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). 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 pint or 2 quart jars.) 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.
See Below Notes if canning.
Video
Notes
- The jalapenos are for flavor and heat, so add more or less to your liking.
- 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.
- If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
- If canning, omit the oil in Step 2. According to the American Food Preservation, never add oil if canning. It’s not safe and can affect your seal and mold inside the jar.
- Wash jars and two-piece caps in hot soapy water. Rinse well. Dry bands and set aside. Heat jars and lids in a saucepan of simmering water (180°F). DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready for use.
- 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.
- Once jars are “hot packed” with carrot mixture, leave 1/2-inch headspace. Remove any air bubbles. Wipe the rim of the jars before putting lids and seal on.
- 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…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
- Remove from canner, place hot jars on a towel and let cool for 24 hours. Check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
- Refrigerate once jar is open, will stay good in refrigerator for a month.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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!
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!