Mexican Style Hot Pickled Carrots
Add a zesty kick to your meals with these vibrant, tangy Mexican Style Hot Pickled Carrots! This quick and easy recipe combines tender carrot slices, spicy jalapeños, aromatic garlic, and onions, all steeped in a flavorful brine infused with white vinegar, bay leaves, oregano, and black peppercorns. Perfectly balanced with a touch of sugar and salt, these pickled carrots are an authentic staple in Mexican cuisine. They’re ready to enhance your favorite dishes, from tacos and tostadas to burgers and charcuterie boards, with bold, mouthwatering flavors. Ready in just 30 minutes, this versatile recipe is ideal for meal prep or a snack with some serious attitude—store them in your fridge for up to two weeks and enjoy their irresistible tangy crunch whenever the craving strikes.
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Recipe Information
Ingredients
- 1 lb Carrots
- 3 small Jalapeños
- 1 medium White onion
- 3 cloves Garlic
- 2 cups Distilled white vinegar
- 1 cup Water
- 2 whole Bay leaves
- 1 tsp Dried oregano
- 1 tbsp Kosher salt
- 1 tsp Sugar
- 1 tsp Black peppercorns
- 2 tbsp Vegetable oil
Instructions
Peel the carrots and slice them into 1/4-inch thick rounds. Set aside.
Slice the jalapeños into thin rounds, removing the seeds for less heat if desired. Peel and thinly slice the onion. Peel and lightly crush the garlic cloves.
In a large skillet, heat the vegetable oil over medium heat. Add the carrots, jalapeños, onion, and garlic, and sauté for 5 minutes, stirring occasionally until they begin to soften.
Add the distilled white vinegar, water, bay leaves, oregano, kosher salt, sugar, and black peppercorns to the skillet. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 10 minutes until the carrots are tender but still slightly crisp.
Remove the skillet from heat and let the mixture cool to room temperature.
Transfer the carrots, jalapeños, onions, and liquid into a sterilized glass jar or airtight container. Ensure the vegetables are fully submerged in the liquid.
Refrigerate for at least 24 hours to allow the flavors to develop. These pickled carrots can be stored in the refrigerator for up to 2 weeks.
Enjoy as a snack, side dish, or as a topping for tacos, tostadas, or burgers!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
