This iconic Mexican condiment, along with pickled red onions, and pickled peppers, are the perfect Mexican vegetables to pickle and serve alongside your favorite Mexican recipes.
Ingredients To Make Pickled Carrots
Here are the “must have” ingredients to make this pickled carrots recipe. For the full list of ingredients, reference the recipe card below.
- Fresh Carrots
- White Vinegar
- Salt
- Pickling Spices (such as oregano and peppercorn)
Many of these ingredients can be used to make other Pickling Recipes.
How To Make Pickled Jalapeños and Carrots
The process for pickling Mexican carrots and jalapeños is a breeze. Here’s a brief overview; the full list of instructions are in the recipe card below:
Step 1. Dice and slice the vegetables.
Step 2. Boil the vegetables.
Step 3. Add the veggies and vinegar brine to large heat resistant glass jars.
Let marinate a minimum of 3 hours before enjoying!
Variations
Spicy Pickled Vegetables: If you prefer spicy pickled veggies, add extra red pepper flakes, to taste. I’ve been known to add a full tablespoon of red pepper flakes.
Mild Pickled Vegetables: Prefer a mild version? Just omit the jalapeños!
Sweet: Like sweet pickled vegetables? Increase the sugar by 1 tablespoon to add extra sweetness. We do recommend tasting the initial pickling brine prior to get a good sense of the flavor.
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Top 10 Serving Ideas
Pickled Mexican carrots and jalapeños can be enjoyed in a variety of ways. Here are some ideas for incorporating them into your favorite dishes.
- Cocktail Garnish (Michelada or Bloody Mary)
- Carne Asada Recipes
- Pollo Asado
- Salad Topping
- Sandwich Filling
- Taco/Nacho Topping
- Charcuterie Board
- Stir-fry Ingredient
- Bánh mì Dishes
- Rice Bowl Topping
Tips For Making
- Once jarred, marinate for a minimum of 3 hours. The longer they marinate the more tender and flavorful they will be.
- Store the jars of pickled Mexican carrots in the refrigerator for up to two months.
- This recipe hasn’t been testing for canning. If canning, follow the proper canning methods as outlined on the NCHFP website.
- Use any leftover carrots to make roasted carrots or glazed carrots.
Pickled Vegetables
If you’re into pickling recipes, check out these favorites: Pickled Asparagus, Pickled Banana Peppers, and Pickled Cucumbers.
Mexican Pickled Carrots and Jalapeños
Equipment
Ingredients
- 4 cloves garlic, smashed
- 1½ cups distilled white vinegar (*Note 1)
- 1½ cups water
- 2 tbsp vegetable oil
- 3 whole dried bay leaves
- 1 tsp black peppercorns
- 1½ tsp Mexican oregano (*Note 2)
- 1 tsp salt
- 2 lbs whole carrots, peeled and cut into ¼" slices
- 2-3 medium jalapeños, cut into ¼" slices
- ½ small white onion, cut into ¼" slices
Instructions
- Add the garlic, vinegar, water, olive oil, bay leaves, peppercorns, Mexican oregano and salt to a large stockpot and bring to a boil.4 cloves garlic, smashed, 1½ cups distilled white vinegar, 1½ cups water, 2 tbsp vegetable oil, 3 whole dried bay leaves, 1 tsp black peppercorns, 1½ tsp Mexican oregano, 1 tsp salt
- Add the carrots, jalapeños, and onions to the stockpot and lower heat to medium-low. (*Note 2) Let simmer, uncovered for 15 minutes.2 lbs whole carrots, peeled and cut into ¼" slices, 2-3 medium jalapeños, cut into ¼" slices, ½ small white onion, cut into ¼" slices
- Let the vegetables and brine cool. Once cooled, transfer the vegetables to a sterile glass jar. Use a ladle to top off the glass jar with the brine, leaving 1/2" at the top.
- Marinate for a minimum of 3 hours to help maximize flavor.