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.
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.
Hello Kevin. I noticed your recipe says 4 pints. And here you say quarts. We had assumed quarts since in the recipe you mentioned the gallon jar but you may want to scan the recipe for the word pints and replace it with quarts. On a separate note I was looking for a pickled carrot recipe and came across yours it’s the first time I’ve pickled carrots I’m very excited to taste them I did the canning Method – We will try them tomorrow after they’ve had a chance to sit in the brine a little bit – thank you very much
Thanks Arlene! I skimmed through the post can you direct me where I have the quarts please? Thank you for trying my recipe out! Let me know how you enjoy it!
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!
This recipe is perfect! The carrots taste *exactly* like the ones at any respectable Mexican restaurant in San Diego. Thank you!
That is wonderful!
Can this recipe be canned and kept for a long time like hot sauce ?
When we make them we never have them more than a week! We enjoy them too much! BUT, please read the recipe Notes for canning.
Just wanted to let yall know this made darn near exactly 1 pint and one quart
I hope you enjoyed them!
Just made these …but i didn’t have whole clove garlic so i used a heaping tsp of choped’n’jar’d. Also had to sub out the pepper corns for ground, lest i smash the bottle. But it is cooling and tastes good. I’ll let ya’ll know how the mods work out.
Yes I would love to know!