Pickled Mexican Hot Carrots

Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for homemade Pickled Mexican Hot Carrots.  They’re a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!

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Growing up and living the majority of my life in America’s Finest City, San Diego, I have been eating Pickled Mexican Hot Carrots for as long as I can remember. 

In addition to traditional Mexican restaurants, southern California is also host to the ubiquitous taco shop.  

Taco shops are where you can find the best burritos, nachos, rolled tacos, street tacos, hot sauce, and Mexican hot carrots.  

There are probably more taco shops in San Diego county than there are gas stations and 7-Elevens combined!

What are Pickled Mexican Hot Carrots? 

They are carrots that are pickled with spices, sliced onions, and jalapenos.  They are spicy, tangy, vinegary, and absolutely delicious! 

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Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Carrots
• Onion (white or yellow)
• Jalapeno
• Garlic
• Water
• White vinegar
• Pickling salt
• Seasonings (black peppercorns, bay leaves, coriander seeds)

What texture should Pickled Mexican Carrots have?

These carrots should not be soft and mushy, they should have a crisp-tender texture. 

This comes from cooking the carrots for only a short while before preserving them in pickling liquid and spices.  I use a timer so I can cook them perfectly every time!

How long are pickled carrots good for?

Keep these carrots in an air-tight jar in the refrigerator and they should be good up to 1-2 months.

What do you serve with Mexican Carrots?

I love serving these carrots on Taco Tuesday with some Carne Asada Tacos or Achiote Chicken Tacos, but seriously, I also like eating them right out of the jar. 

You could always go the restaurant route and serve them with chips & salsa or Avocado Pico de Gallo!

Pickled carrots are also a perfect snack with crab ceviche, made with avocado, tomato, cilantro, lime, and jalapeno!

My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location!  It includes a bonus pickling guide to help you get started!

If you enjoy pickled goodies as much as I do, check out some of my other pickles:

• Pickled Hot Banana Peppers & Onions
• Habanero Garlic Pickles
• Italian Pickled Vegetables (Giardiniera)
• Garlic Dill Pickles (shown below)
• Middle Eastern Pickled Turnips

NOTES:

• Keep your eye on the timer when the carrots are cooking.  Overcooked carrots are no bueno.
• Dried Mexican oregano is a traditional ingredient in these carrots, but although I do like the flavor, I don’t like chewing on it, so I omitted it from my recipe.  Feel free to use some to keep the authenticity ball rolling.
• Need a pickling jar?  This is a great wide-mouth jar that I use often.
• These pickled carrots are traditionally spicy because they are pickled with jalapeno peppers.  Reduce the amount of jalapenos to make them less spicy.

Pickled Mexican Hot Carrots

Flavorful Eats

Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Pickled Mexican Hot Carrots.  They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Marinate in fridge 1 day d

Total Time 1 day d 17 minutes mins

Course Appetizer, Snack

Cuisine Mexican

Servings 24 oz jar

Equipment

• 24 oz. jar

Ingredients

  

1x2x3x

• 8 medium carrots peeled, cut on a diagonal (approx. 2½ cups)
• ½ yellow or white onion sliced
• 3 jalapenos sliced into rings
• 2 garlic cloves
• 2 cups white vinegar label should say 5% acidity
• 2 cups water
• 2 tbsp pickling/canning salt
• 2 dried bay leaves
• 1 tsp coriander seeds
• 1 tsp black peppercorns

Instructions

 

• Bring water, vinegar, salt, and carrots to a boil in a medium sauce pan. Boil for 3 minutes, then add the onion, jalapeno, and garlic, and boil for 2 minutes. Turn off heat.
• Add bay leaves, coriander seeds and black peppercorns to mason jar. With tongs add the vegetables from the sauce pan to the mason jar and then pour in the pickling liquid. Make sure you cover all the vegetables with liquid.
• Let jar sit on counter until the contents are room temperature, then place the lid on and store in the refrigerator. Should stay good for up to a month. Enjoy!

Keyword Carrots, Pickles, Spicy, Vegan, Vegetables, Vegetarian

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