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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
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