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Mexican Pickled Carrots

Vibrant and flavorful, these pickled carrots add a tangy crunch that elevates tacos, burritos, salads, and snacks.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 pint jars
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 lbs carrots, peeled and cut into 1/4 inch thick pieces They are the star of the show.
  • 1/2 cup sliced jalapeños Use fresh for more kick or pickled if you prefer less heat.
  • 1/2 cup medium white onion, sliced thin Adds a sweet, savory undertone.
  • 5 cloves garlic, smashed For aromatic depth.
Pickling Liquid
  • 1 1/2 cups white vinegar Can substitute with apple cider vinegar.
  • 1 1/2 cups water Distilled water keeps it clean.
  • 1 tbsp vegetable oil Optional; enhances flavor.
Spices and Seasoning
  • 6 leaves bay leaves (whole) Infuse subtle fragrant notes.
  • 10 pieces black peppercorns Add a warm, peppery touch.
  • 2 tsp dried Mexican oregano For earthy flavor.
  • 1 tsp salt Kosher salt is ideal.

Method
 

Preparation
  1. Peel and slice the carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeños and slice them thinly on a diagonal.
  2. In a large stockpot, add garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, and salt. Bring to a boil.
Cooking
  1. Add carrots, onion, and jalapeños to the boiling mixture.
  2. Lower heat to medium-low and cook for 15 minutes, uncovered.
  3. Let cool completely before storing vegetables and liquid in clean, sterile glass containers with lids.
  4. If necessary, add equal parts water and vinegar to cover. Keep refrigerated.

Notes

They are fine to eat after 3 hours, but are best if pickled for at least a day or two. Experiment with spices like cumin or coriander for a unique twist. Forgetting to tear the bay leaves in half can release more flavor.