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–+ servings
Pickled Mexican Hot Carrots

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
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Prep Time 10 minutes
Cook Time 7 minutes
Marinate in fridge 1 day
Total Time 1 day 17 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 24 oz jar

Equipment

  • 24 oz. jar

Ingredients
  

  • 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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