Why You’ll Love This Recipe
- Bold & Tangy: A mix of vinegar, jalapeños, and garlic gives these carrots a fantastic kick.
- Versatile: Serve them as a snack, side dish, or topping for Mexican meals.
- Easy to Make: Requires simple ingredients and minimal effort.
Ingredients
- 1 lb carrots, peeled and sliced into thick rounds
- 1 large white onion, sliced
- 3 cloves garlic, peeled and sliced
- 2-3 jalapeño peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 1 tsp salt
- 1 tsp sugar (optional)
- Fresh cilantro for garnish (optional)
Directions
Step 1: Prepare the Vegetables
- Peel and slice the carrots into thick rounds.
- Thinly slice the onion and jalapeños (remove seeds for less heat).
Step 2: Sauté the Vegetables
- Heat olive oil in a saucepan over medium heat.
- Add the carrots, onions, garlic, and jalapeños. Sauté for 5-7 minutes until slightly softened.
Step 3: Make the Pickling Brine
- In a separate pot, combine vinegar, water, bay leaves, oregano, peppercorns, salt, and sugar.
- Simmer for 2 minutes to blend flavors.
Step 4: Pickle the Carrots
- Pour the hot brine over the sautéed vegetables.
- Let simmer for another 5 minutes, stirring occasionally.
Step 5: Cool & Store
- Remove from heat and allow to cool.
- Transfer to sterilized glass jars, seal tightly, and refrigerate.
Step 6: Refrigerate & Serve
- Let the carrots pickle for at least 24 hours before serving.
- Garnish with fresh cilantro and enjoy!
Servings and Timing
- Servings: 4-6
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes + 24 hours resting
Variations
- Spicy: Add extra jalapeños, serrano, or habanero peppers.
- Mixed Vegetables: Include cauliflower, bell peppers, or radishes.
- Sweet & Tangy: Add 2 tbsp honey or agave syrup to balance the acidity.
Storage & Reheating
- Refrigeration: Store in airtight jars for up to 2 months.
- Make-Ahead: The flavors improve over time, so make a batch in advance.
FAQs
How long do pickled carrots last?
Up to 2 months when stored in the refrigerator in a sealed jar.
Can I make this without jalapeños?
Yes, omit them for a milder version.
What dishes pair well with pickled carrots?
Serve with tacos, grilled meats, sandwiches, or as a snack.
Conclusion
Authentic Mexican Pickled Carrots are a must-have condiment that adds bold flavor to any meal. Whether you’re new to pickling or a seasoned pro, this easy recipe is a great way to enjoy a classic Mexican favorite!
Authentic Mexican Pickled Carrots
Authentic Mexican Pickled Carrots, or Zanahorias en Escabeche, are a tangy, spicy, and slightly sweet condiment that pairs perfectly with tacos, tortas, and grilled meats. These quick-pickled carrots are easy to make at home and packed with bold flavors from jalapeños, garlic, and oregano.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Snack, Side Dish
- Method: Pickling
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 lb carrots, peeled and sliced into thick rounds
- 1 large white onion, sliced
- 3 cloves garlic, peeled and sliced
- 2–3 jalapeño peppers, sliced (remove seeds for less heat)
- 1 cup white vinegar
- 1 cup water
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp black peppercorns
- 1 tsp salt
- 1 tsp sugar (optional)
- Fresh cilantro for garnish (optional)
Instructions
Step 1: Prepare the Vegetables
- Peel and slice the carrots into thick rounds.
- Thinly slice the onion and jalapeños.
Step 2: Sauté the Vegetables
3. Heat olive oil in a saucepan over medium heat.
4. Add carrots, onions, garlic, and jalapeños. Sauté for 5-7 minutes until slightly softened.
Step 3: Make the Pickling Brine
5. In a separate pot, combine vinegar, water, bay leaves, oregano, peppercorns, salt, and sugar.
6. Simmer for 2 minutes to blend flavors.
Step 4: Pickle the Carrots
7. Pour the hot brine over the sautéed vegetables.
8. Let simmer for another 5 minutes, stirring occasionally.
Step 5: Cool & Store
9. Remove from heat and allow to cool.
10. Transfer to sterilized glass jars, seal tightly, and refrigerate.
Step 6: Refrigerate & Serve
11. Let the carrots pickle for at least 24 hours before serving.
12. Garnish with fresh cilantro and enjoy!
Notes
Step 1: Prepare the Vegetables
- Peel and slice the carrots into thick rounds.
- Thinly slice the onion and jalapeños.
Step 2: Sauté the Vegetables
3. Heat olive oil in a saucepan over medium heat.
4. Add carrots, onions, garlic, and jalapeños. Sauté for 5-7 minutes until slightly softened.
Step 3: Make the Pickling Brine
5. In a separate pot, combine vinegar, water, bay leaves, oregano, peppercorns, salt, and sugar.
6. Simmer for 2 minutes to blend flavors.
Step 4: Pickle the Carrots
7. Pour the hot brine over the sautéed vegetables.
8. Let simmer for another 5 minutes, stirring occasionally.
Step 5: Cool & Store
9. Remove from heat and allow to cool.
10. Transfer to sterilized glass jars, seal tightly, and refrigerate.
Step 6: Refrigerate & Serve
11. Let the carrots pickle for at least 24 hours before serving.
12. Garnish with fresh cilantro and enjoy!
