Pickled Mexican Hot Carrots
User Reviews
4.9
36 reviews
Excellent
Pickled Mexican Hot Carrots
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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
- 8 carrot peeled, cut on a diagonal (approx. 2½ cups, medium
- ½ yellow onion sliced, or white onion
- 3 jalapeños sliced into rings
- 2 garlic cloves
- 2 cups white vinegar label should say 5% acidity
- 2 cups water
- 2 tbsp pickling salt also used for canning
- 2 bay leaves dried
- 1 tsp coriander seeds
- 1 tsp black peppercorns
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!
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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