These Mexican spicy pickled carrots are irresistible and have some serious heat! Restaurant-style spicy carrots with some heat and hot peppers. These carrots are a vegan, gluten free, paleo, and Whole30 condiment you’ll love.
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You know that we regularly #TacoTuesday, and this is THE perfect garnish for your tacos… or rice… or beans… or really, just good to eat by themselves! My family loves these carrots: we would always get them is 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. My brother Jack adapted these into the below recipe, and they are really fantastic.
These Spicy Pickled Carrots are:
- Tangy
- Earthy
- Hot, Hot, Hot!
- Healthy
- Vegan and Vegetarian
- Gluten-Free
- Great as a garnish or by themselves!
This recipe makes a big batch to keep in your fridge. 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). 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.
What’s In These Mexican Spicy Pickled Carrots?
- Carrots, Jalapeño peppers, Red Onion – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- White Vinegar: gives the dressing a crisp and bright flavor! I’m pretty sure they use regular ol’ white vinegar at restaurants, and it tasted perfect.
- Water
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Oregano: a spice I always put in my chili, tacos, or fajitas! This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
30 Minute Carrot Recipes 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 healthy home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
How Do I Make Spicy Pickled Carrots?
- 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.
Other Delicious Vegetarian Mexican Inspired Recipes!
Get the Same Ingredients I Use For My Mexican Spicy Pickled Carrots & Jalapeno Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free spicy pickled carrots and jalapeno recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Mexican Spicy Pickled Carrots
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 Tellicherry Peppercorns
- 2 tablespoon oregano
- 6 bay leaves
- 1 tsp Himalayan 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
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Do you drain them or leave them in the liquid?
Hi Giulia, I leave them in the liquid to brine in the refrigerator… it gives them a bolder, spicier flavor. Let me know how yours turn out!