Mexican Pickled Carrots

Course: Side Dish

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Resting Time: 3

Total Time: 3 25

Servings: people

Calories: 32kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Large Skillet

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

Storing

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.

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

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.

Nutrition