Menu Close

Mexican Pickled Carrots Recipe

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Print

This spicy Mexican pickled carrots recipe bright, fresh, & hot! Make Mexican restaurant-style spicy carrots in under 30 minutes, by cooking them in a brine of vinegar, spices, and hot peppers.

These carrots make a great condiment to serve alongside your favorite dinners. I love adding some to my quinoa tacos, spicy pinto bean soup, or to serve alongside quesadillas.

spicy pickled carrots mexican recipe carrots for tacos burritos fajitas and enchiladas spiced carrots with jalapeno peppers pickled in vinegar brine recipe

We love a good homemade taco night, and these delicious carrots make the perfect side for your dinner! This is a recipe I got from my brother – he’s been making these for years, and we absolutely love them. They’re just like the carrots you get at your local taqueria or at Mexican restaurants.

The first time I had spicy pickled carrots, I had them would always get them at our favorite Mexican restaurant chain in Chicago – El Famous Burrito. You can ask for some on the side with your order, and we always get tons. We found a way to make this easy quick pickle recipe at home, and have been loving them ever since.

These Quick Pickled Carrots and Jalapenos are:

  • Tangy
  • Earthy
  • Hot
  • Sweet
  • Fantastic as a garnish or by themselves as a great snack!
  • An easy recipe to make for taco night
vegan spicy pickled carrots recipe gluten free carrots with peppers taco carrots recipe mexican spiced carrots condiment gardinera

How Long Do These Quick Pickled Carrots Last?

This is a quick refrigerator carrots recipe, and not a canning recipe for long-term storage.  These carrots will last up to 2 weeks when refrigerated! If you are looking for a canning recipe, you can find some great ones in this Ball canning guide.

This recipe makes a big batch of refrigerator pickles you can keep for 2 weeks, but are not suitable for long-term canning. I like to store the carrots in mason jars full of the vinegar and jalapeños, but feel free to drain or remove the jalapeños before storing (will be less spicy if you remove the peppers).  

What’s In These Mexican Pickled Carrots?

  • Carrots
  • Jalapeño peppers – or substitute serrano chiles if you can’t find jalapeno peppers. You can remove the pepper seeds before cooking, which will make the carrots less spicy (for anyone with a personal preference against spicy food).
  • Onion – you can use red onions or white onions
  • Vinegar – I used regular white vinegar for this recipe, but you can add a different kind if desired. You can use apple cider vinegar, white wine vinegar, or even a mixture of vinegars for a different flavor.
  • Water
  • Garlic – I used fresh garlic cloves for this recipe, but you can add garlic powder if you don’t have fresh on hand.
  • Black Pepper 
  • Mexican Oregano: a spice I always put in my chili, tacos, or fajitas! You can also use regular oregano if you can’t find Mexican oregano.
  • Bay Leaves
  • Sea Salt

Equipment Needed

This hot carrots recipe is made with simple ingredients and only has a few pieces of equipment needed to cook.

  • A large pot
  • And storage containers for the end result. I like using canning jars, which are airtight and store well in the refrigerator. I use quart and pint-sized jars.
spicy pickled carrots recipe vegan gluten free taco condiment mexican restaurant style spicy carrots recipe paleo whole30 condiments

30 Minute Quick Mexican Pickles for Entertaining

This spicy pickled carrots recipe is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a tasty home cooked side dish but don’t want to spend hours in the kitchen. 

These carrots are the perfect addition to a taco night salsa bar if you are cooking for a crowd. Place them in small bowls and serve them alongside other toppings. That way, people can choose to add them to their tacos to increase the heat level!

How Do I Make Quick Mexican Pickled Carrots?

  1. In a large pot, bring the vinegar, water, garlic, peppercorns, oregano, bay leaves, and salt to a boil. Once boiling, lower temperature to simmer.
  2. Peel carrots and slice on the diagonal into long coins. Slice the jalapeños into rings (remove seeds for a more mild flavor), and largely cut the onion into large slices.
  3. Add the carrots, onion, and jalapeños to the pot, and cook on low for 15 minutes uncovered, until the carrots begin to soften but still have a nice crunch. Remove the pot from heat and let the carrots cool on the stove top. Once cool, store in a jar or airtight container in the fridge for up to 2 weeks.

What to Serve with Pickled Carrots?

These pickled carrots make a fantastic condiment! Here are a few of my favorite things to enjoy them with:

Chipotle Black Beans Recipe

7 Layer Dip Burrito Recipe (Vegetarian, High Protein)

Oven Baked Fajitas Vegetables Recipe

Veggie Taco Bowl

Tahini Queso Dip Recipe (Vegan, Dairy Free)

More Favorite Mexican Recipes You’ll Love

Share This Mexican Spicy Pickled Carrots & Jalapeno Recipe

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

spicy pickled carrots mexican recipe carrots for tacos burritos fajitas and enchiladas spiced carrots with jalapeno peppers pickled in vinegar brine recipe

Mexican Pickled Carrots

Kelly Jensen
This spicy Mexican pickled carrots recipe bright, fresh, & hot! Make restaurant-style carrots with a tangy brine & jalapeno peppers for heat.
5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American, Mexican
Servings 8
Calories 68 kcal

Equipment

  • Large Pot
  • mason jar

Ingredients
  

  • 2 lbs carrots peeled and sliced
  • 2 large jalapeño peppers
  • 1 sweet onion
  • 1.5 cups white vinegar
  • 1.5 cups water
  • 5 cloves garlic
  • 10 Whole Peppercorns
  • 1 teaspoon Mexican oregano
  • 6 bay leaves
  • 1 tsp Sea Salt

Instructions
 

  • In a large pot, bring the vinegar, water, garlic, peppercorns, oregano, bay leaves, and salt to a boil. Once boiling, lower temperature to simmer.
  • Peel carrots and slice on the diagonal into long coins. Slice the jalapeños into rings (remove seeds for a more mild flavor), and largely cut the onion into large slices.
  • Add the carrots, onion, and jalapeños to the pot, and cook on low for 15 minutes uncovered, until the carrots begin to soften but still have a nice crunch. Remove the pot from heat and let the carrots cool on the stove top. Once cool, store in a jar or airtight container in the fridge for up to 2 weeks.

Notes

Just a note: this is a fresh refrigerator carrots recipe, and not a canning recipe for long-term storage.  These carrots will last 2 weeks (although they go much quicker)! If you are looking for a canning recipe, you can find a ton in this great Ball canning guide.

Nutrition

Calories: 68kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 373mgPotassium: 418mgFiber: 4gSugar: 6gVitamin A: 19009IUVitamin C: 13mgCalcium: 70mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!

Posted in Friend & Family Recipes, Gluten Free, Keto / Low Carb, Make Ahead, Mexican, Paleo, Side Dishes, Snacks, Southwest, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.