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Bowl of Mexican pickled vegetables in front of a jar of pickled carrots and jalapenos to the side

Mexican Pickled Carrots

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, tortas, and enchiladas. They also make a tasty healthy snack!
Course pickles, Salsa, Snack
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 quarts
Calories 14kcal


  • 2 pounds carrots
  • 4 jalapeños
  • 1 onion
  • 5 garlic cloves
  • 1 teaspoon sugar
  • cup water
  • cup vinegar
  • 5 bayleaves
  • 1 teaspoon peppercorn
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt


  • 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.



  • 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.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3805IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg