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Spicy Pickled Carrots Recipe (Vegan, Paleo, Whole30, Gluten Free)

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!

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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?

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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!

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How Do I Make Spicy 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.

Other Delicious Vegetarian Mexican Inspired Recipes!

Tofu Queso Recipe (Vegan, Gluten Free, Nut Free)

Vegan Huevos Rancheros (Gluten Free, High Protein)

Tomatillo Salsa Breakfast Sandwich Recipe (Vegetarian, Gluten Free)

Black Bean Queso Dip Recipe (Vegetarian, Gluten Free)

Fresh Mango Margarita (Refreshing Summer Cocktail)

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Get the Same Ingredients I Use For My Mexican Spicy Pickled Carrots & Jalapeno Recipe:

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!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Mexican Spicy Pickled Carrots

Homestead Herbivore
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8
Calories 68 kcal

Ingredients
  

  • 2 lbs carrots peeled and sliced
  • 2 large jalapeño peppers
  • 1 large red onion
  • 1.5 cups white vinegar
  • 1.5 cups water
  • 5 cloves minced garlic
  • 10 whole 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

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?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!

Posted in 21 Day Fix, Detox Recipes, Family Recipes, Gluten Free, Keto / Low Carb, Make Ahead, Mexican, Paleo, Side Dishes, Snacks, Southwest, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

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