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.
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.
Watch how to make Mexican pickled carrots
Ingredients
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
Note
Note: 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.
Like this recipe? Try some of these:
- Pickled Hot Peppers
- Vietnamese Pickled Daikon and Carrots
- Jalpeno Salsa
- Fire and Ice Pickles
- Jalapeno Relish
- Homemade Salsa
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!
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.
