Kelly JensenThese spicy quick pickled carrots and jalapenos are irresistible, salty, and have a nice heat! 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 plant based quesadillas.
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.
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 them at home, and have been loving them ever since.
These Quick Pickled Carrots and Jalapenos are:
- Tangy
- Earthy
- Hot
- Healthy
- Vegan and Vegetarian
- Gluten-Free
- Great as a garnish or by themselves!
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 to keep in your fridge, but are not 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?
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- Carrots
- Jalapeño peppers
- Red Onion
- 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 ?
- Salt
30 Minute Quick Carrot 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 healthy home cooked side dish 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 Quick Mexican 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.
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:
7 Layer Dip Burrito Recipe (Vegetarian, High Protein)
Oven Baked Fajitas Vegetables Recipe
Tahini Queso Dip Recipe (Vegan, Dairy Free)
Get the Same Ingredients I Use For My Mexican Spicy Pickled Carrots & Jalapeno Recipe
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Quick Pickled Carrots and Jalapenos
Equipment
- 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 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 Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce. Save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
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These are great!
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!