Mexican Pickled Carrots
This spicy Mexican pickled carrots recipe bright, fresh, & hot! Make restaurant-style carrots with a tangy brine & jalapeno peppers for heat.
Servings: 8
Calories: 68kcal
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: 68kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 373mg | Potassium: 418mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19009IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg