Pickled Mexican Hot Carrots

Name: Pickled Mexican Hot Carrots
Prep time: 10 min
Cook time: 7 min
Total time: 1 d 17 min
Yield: 24 oz jar
Ingredients: 8 medium carrots; ½ yellow or white onion; 3 jalapeños; 2 garlic cloves; 2 cups white vinegar; 2 cups water; 2 tbsp pickling/canning salt; 2 dried bay leaves; 1 tsp coriander seeds; 1 tsp black peppercorns

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 17 mins
Servings
24 oz jar
Course
Appetizer, Snacks
Cuisine
Mexican

Pickled Mexican Hot Carrots

Iris Warren

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Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Pickled Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!

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Ingredients

Servings

8 medium carrots peeled, cut on a diagonal (approx. 2½ cups)
½ yellow or white onion sliced
3 jalapeños sliced into rings
2 garlic cloves
2 cups white vinegar label should say 5% acidity
2 cups water
2 tbsp pickling/canning salt
2 dried bay leaves
1 tsp coriander seeds
1 tsp black peppercorns

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Instructions

Bring water, vinegar, salt, and carrots to a boil in a medium sauce pan. Boil for 3 minutes, then add the onion, jalapeno, and garlic, and boil for 2 minutes. Turn off heat.
Add bay leaves, coriander seeds and black peppercorns to mason jar. With tongs add the vegetables from the sauce pan to the mason jar and then pour in the pickling liquid. Make sure you cover all the vegetables with liquid.
Let jar sit on counter until the contents are room temperature, then place the lid on and store in the refrigerator. Should stay good for up to a month. Enjoy!