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Authentic Mexican Pickled Carrots

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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.

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

  1. Peel and slice the carrots into thick rounds.
  2. 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

  1. Peel and slice the carrots into thick rounds.
  2. 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!

Find it online: https://avarecipe.com/authentic-mexican-pickled-carrots/