Mexican pickled carrots are a condiment served with many Mexican dishes. These spicy, tangy, crunchy carrots are great to serve alongside with tacos, fajitas, quesadillas, and enchiladas.
"Better than any carrots I have ever gotten at a Mexican restaurant or taco shop in my home town of San Diego! My go to snack and everyone loves them!"
★★★★★ - Elke
Mexican pickled carrots, also known as Zanahorias en escabeche, are a great condiment to have on hand for Taco Tuesdays!
They also make a tasty healthy snack!
I double the batch to share with my friends and keep some on hand for me. I hope you love them as much as we do. Enjoy! Xoxo -Katie.
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Watch how to make Mexican pickled carrots
Ingredient notes and substitutions
You will need the following ingredients to make Mexican pickled carrots.
- carrots
- jalapeno-If you want them even spicier, substitute with serrano peppers.
- garlic-use fresh garlic cloves
- onion- I use white or yellow onions for this recipe. Red onions are delicious too, but may discolor the pickling liquid.
- white sugar
- white vinegar-Some people use apple cider vinegar. If you decide to use apple cider vinegar, omit the sugar.
- water
- bay leaves
- peppercorn
- Mexican oregano- You can substitute with regular oregano. However, Mexican oregano has more of a citrus and lemon flavor than the Mediterranean version.
- salt- I use Kosher salt. You can use table salt. Do not use pickling salt.
*The full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
Oregano Tip
If you can't find Mexican oregano in the spice section, look in the Mexican isle. Typically there you will find it there with the Mexican spices along with dried peppers and seasoning mixes. McCormick and Badia are popular brands for Mexican oregano.
Steps
Follow these steps to make Mexican pickled carrots.
- In a stockpot, add vinegar, water, sugar, garlic, bay leaves, peppercorn, salt, and Mexican oregano. Bring to a boil.
- Peel and slice carrots into ¼ inch coins or diagonal slices. Slice onions into slivers. Slice jalapeños . Reduce the liquid brine in stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.
- Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight to allow the full flavor to build.
How long will they last in the refrigerator?
The Mexican pickled carrots are good for a month refrigerated sealed in an air tight glass jar.
Did you like this Mexican pickled carrots recipe? Please leave me a comment below if you make it and tell me what you thought. I would love to hear back, and so would my readers.
Also post your picture of your carrots on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtag! I will share with my followers! xoxo!
📖 Recipe
Mexican Pickled Carrots
Ingredients
- 2 pounds carrots
- 4 jalapeños
- 1 onion
- 5 garlic cloves
- 1 teaspoon sugar
- 1½ cup water
- 1½ cup vinegar
- 5 bayleaves
- 1 teaspoon peppercorn
- 2 teaspoons Mexican oregano
- 1 teaspoon salt
Instructions
- In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.
- Peel and slice 2 pounds of carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.
- Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight to allow the full flavor to build.
Video
Notes
- You can substitute with regular oregano. However, Mexican oregano has more of a citrus and lemon flavor than the Mediterranean version.
- The Mexican pickled carrots are good for a month refrigerated sealed in an air tight glass jar.
J Demers says
So great and tasty and so basic to make.
Make them more than once and try different carrot firmness / cook time.
I also really like organic rice vinegar. Sometimes mixed half with regular vinegar.
Sheila says
I may have already left a review but thought I would leave another. Since I have tried this recipe, I continue to always have a couple of large mason jars in my frig. at all times. This is such a wonderful recipe. I do add just a tiny bit more of sugar but not too much.
Robert Johnson says
I like to try but if not is it already made at the grocery store?
Katie Crenshaw says
You should be able to find the jarred pickled carrots at a Latin grocery store. I don’t usually see them at regular grocery stores, and when I do, they’re typically canned and just don’t have the same flavor as homemade. If you can, it’s definitely worth trying to make them yourself. They’re simple and so much better.
Jerry J Demers says
These are WAY better! Get some good quality organic carrots. . . so tasty!
Sheila says
WOW!!!! These are fantastic! They are better than those I have had in restaurants! These will forever be in my frig.