Mexican Pickled Carrots
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
50 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mexican
Mexican Pickled Carrots
Description
This recipe starts by peeling and slicing carrots and onion, along with thinly slicing jalapeños. Garlic, vinegar, water, vegetable oil, bay leaves, black peppercorns, dried oregano, and salt are brought to a boil to create a flavorful brine. The vegetables are added to the pot, then cooked uncovered on medium-low heat for 15 minutes to soften slightly and infuse with the brine’s spices. The pickled carrots and accompanying vegetables are then cooled and stored in sterilized glass jars with enough liquid to cover them.
The mixture yields crunchy carrots accented by spicy jalapeño heat and savory herbal notes from oregano and bay leaves. The vinegar provides tang and preservation qualities. The pickles are edible after a few hours but improve with a day or two of pickling time.
This recipe includes detailed canning instructions for safely preserving the pickles in jars with hot water baths, omitting oil in those cases for safe sealing. Refrigerate after opening, and they keep well for about a month refrigerated.
Adjust jalapeño amounts for desired heat and slice carrots on the diagonal for larger bite-sized pieces. Optional vegetables like cauliflower can be added for variety.
Ingredients
- 2 lbs carrot
- 1/2 cup jalapeño See Note 1, sliced
- 1/2 cup white onion about half an onion, medium
- 5 cloves garlic smashed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp vegetable oil
- 6 bay leaf whole
- 10 black peppercorns
- 2 tsp oregano or original oregano, dried, Mexican
- 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.
Notes
- Cook carrots, onions, and jalapeños in vinegar brine uncovered for 15 minutes to infuse flavors and soften slightly.
- For canning, omit oil as it affects seal safety; use 5% acidity vinegar and follow hot water bath times adjusted for altitude.
- Slice carrots on the diagonal for larger pickled pieces; you can add cauliflower optionally.
- Ensure vegetables are fully covered with brine; add equal parts water and vinegar if needed.
- Use sterilized jars and lids heated in simmering water before packing pickles for safe storage.
- Pickled carrots are ready to eat after 3 hours but taste best after one to two days.
- Store opened jars in the refrigerator and consume within one month for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 10.3g | 3% |
| Protein | 1.1g | 2% |
| Fat | 0.3g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Sodium | 256.3mg | 11% |
| Fiber | 2.9g | 12% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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