Learn how to make Mexican Pickled Carrots at home! Tender-crisp carrots are pickled with spicy jalapeños and aromatics to create the perfect tangy-hot, crunchy condiment to add to any meal. They stay fresh and crisp for up to 2 weeks, and there’s no canning needed!
Table of Contents
Forget the glazed carrots and make these Mexican Pickled Carrots instead! So much more than another carrot side dish, this vibrant orange vegetable is combined with jalapeños and left to pickle in a tangy and aromatic brine. Pop ‘em in your mouth for a burst of spicy-sweet flavor!
These fiery pickled veggies are a staple in my fridge, and for good reason. They’re for more than just Mexican meals like tacos, fajitas, enchiladas, and quesadillas. I’ve also used them to elevate sandwiches, salads, rice bowls, grilled meats, seafood, and even cheese platters. Trust me, these pickled carrots and jalapeños are a game-changer!
Looking for more quick and easy pickled vegetable recipes? Check out my Pickled Cabbage, Pickled Cucumbers, and Pickled Onions while you’re here.
Ingredient notes
- Carrots – They’re the star, after all, so opt for fresh and vibrant orange carrots for the most sweetness and crunch. Feel free to use rainbow carrots instead for an eye-catching color combination. PS, be sure to save those carrot tops to make this yummy Carrot Top Pesto!
- Jalapeños – These add some heat and spice to the brine. Don’t worry—after they’re pickled, jalapeños aren’t as spicy as fresh.
- Vegetable oil – You need a neutral-flavored oil to sauté the vegetables and aromatics before setting them aside to pickle.
- Garlic cloves
- Oregano – Italian oregano is okay if that’s what you have, but Mexican oregano will give you the most authentic flavor.
- Black peppercorns
- Coriander seeds – These add a citrusy and nutty flavor.
- White vinegar – Vinegar is crucial in the pickling process, as the acid breaks down the veggies and provides the signature clean, tangy flavor. You can substitute apple cider vinegar for a slightly sweeter and fruitier flavor.
- Water
- Bay leaves
- Kosher salt – You must use kosher salt because it dissolves better and has no additives, unlike table salt.
How to make Mexican pickled carrots and jalapeños
Step 1
Saute the Carrots and Jalapenos
- Heat the oil in a large pot over medium heat.
- Once hot, add the carrots and jalapeños and sauté until they start to soften.
Step 2
Add the Aromatics
- Next, stir in the garlic, oregano, black peppercorns, and coriander seeds. They should be very fragrant.
Step 3
Add Liquids
- Pour in the water, white vinegar, bay leaves, and salt.
- Stir well and bring the mixture to a boil over high heat.
- Reduce the heat and let it simmer for about 10 minutes.
Step 4
Cool
- Take the pot off the heat, set it aside to cool to room temperature, and pour the vegetables and brine into a clean, airtight container or glass jar.
- Refrigerate for at least 2 hours (but preferably a day or two) before serving.
Tips and tricks
- Take the time to cut the carrots and jalapeños into evenly sized ¼-inch thick slices for a consistent texture and to help them pickle evenly. A mandoline can be very helpful for this!
- The veggies should have a tender-crisp texture, so sauté them in oil just until the carrots are tender enough to absorb the brine but still have a satisfying crunch (this should only take about 5 minutes).
- Don’t skip sautéing the aromatics. By blooming them in hot oil, their hidden flavors come out and help the pickle brine taste extraordinary!
- For the best results, allow the carrots to pickle for a day or two in the refrigerator before serving.
- Be sure to save those carrot tops to make this yummy Carrot Top Pesto!
Variations
There are many add-ins you can use to customize the flavor of these homemade Mexican pickled carrots, such as:
- More aromatics: A few slices of fresh ginger, sprigs of fresh thyme, a teaspoon of mustard seeds, or a pinch of cumin can all add fantastic flavor. Don’t be afraid to get creative!
- Turn up the heat: Add an extra jalapeño or swap them for even spicier peppers, like habaneros or serranos. A pinch of red pepper flakes is always welcome, too.
- Vegetable add-ins: Cauliflower florets, green beans, onions, bell peppers, and/or radishes will all add a nice crunch and soak up the brine well.
Serving suggestions
With so many ways to enjoy these bold and tangy carrots, you’ll find yourself reaching for them again and again! Here are some delicious ways to serve hot pickled carrots:
- Taco topping – Add a crunchy, zesty pop to your chicken, pork carnitas, fish, cauliflower, or sweet potato tacos with a few pickled carrots and jalapeños.
- Mexican meals – Serve the pickled veggies on the side or stuffed into your Mexican-inspired favorites, like burritos, tortas, poblano peppers, quesadillas, fajitas, enchiladas, etc.
- Sandwiches and burgers – Use them to add a tangy and spicy bite to your favorite sandwiches or a delicious smoked burger.
- Salads and bowls – Toss them into salads and grain/rice bowls for a crunchy, tangy twist.
- Charcuterie platter – Include them on a charcuterie board with other pickles, olives, and cheeses.
FAQs
Can I reuse the pickling brine?
I don’t recommend reusing the pickling brine because it may have absorbed flavors and bacteria from the vegetables. For safety and the best flavor, it’s best to prepare fresh brine for each batch of carrots.
Are these pickled carrots spicy?
The jalapeños do give the carrots a mild to medium amount of heat. For a milder version, only use 1 to 3 jalapeños instead and/or remove the seeds and membranes from the peppers before pickling. You can also balance the heat by adding 1 tablespoon of sugar to the brine.
Storing
When these Mexican carrot pickles are stored in a sealed and sterile glass jar in the refrigerator, they’ll stay fresh and delicious for up to 2 weeks. Remember to use clean utensils to take them out of the jar to prevent contamination.
More classic Mexican side dishes
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Full Recipe
Mexican Pickled Carrots
Equipment
Ingredients
- 6 medium carrots (peeled and sliced diagonally ¼ inch thick)
- 4 jalapenos (sliced ¼ inch thick)
- 1 Tablespoon vegetable oil
- 4 cloves garlic (smashed)
- 1 teaspoon oregano
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 cup water
- 1 cup white vinegar
- 3 bay leaves
- 1 tablespoon kosher salt
Instructions
- Heat the oil in a large skillet over medium heat. Add the carrots and jalapenos and cook about 5 minutes.
- Add the garlic, oregano, peppercorns and coriander seeds. Cook until fragrant, about 30 seconds.
- Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes.
- Allow to cool completely and store the pickled vegetables and cooking liquid in clean, sterile glass jars with lids. If more liquid is needed to cover the vegetables completely, add equal parts water and white vinegar.
- Store in the refrigerator for at least a couple hours before eating. They’re best after a day or two in the fridge. Will keep for up to 2 weeks.
Notes
- When these pickled carrots are stored in a sealed and sterile glass jar in the refrigerator, they’ll stay fresh and delicious for up to 2 weeks. Remember to use clean utensils to take them out of the jar to prevent contamination.
-
Take the time to cut the carrots and jalapeños into evenly sized ¼-inch thick slices for a consistent texture and to help them pickle evenly. A mandoline can be very helpful for this!
-
The veggies should have a tender-crisp texture, so sauté them in oil just until the carrots are tender enough to absorb the brine but still have a satisfying crunch (this should only take about 5 minutes).
-
Don’t skip sautéing the aromatics. By blooming them in hot oil, their hidden flavors come out and help the pickle brine taste extraordinary!
-
For the best results, allow the carrots to pickle for a day or two in the refrigerator before serving.
-
Be sure to save those carrot tops to make this yummy Carrot Top Pesto!
-
More aromatics: A few slices of fresh ginger, sprigs of fresh thyme, a teaspoon of mustard seeds, or a pinch of cumin can all add fantastic flavor. Don’t be afraid to get creative!
-
Turn up the heat: Add an extra jalapeño or swap them for even spicier peppers, like habaneros or serranos. A pinch of red pepper flakes is always welcome, too.
-
Vegetable add-ins: Cauliflower florets, green beans, onions, bell peppers, and/or radishes will all add a nice crunch and soak up the brine well.
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