Description
Bright, tangy, and slightly spicy, Mexican Pickled Carrots are an easy-to-make condiment that elevates any dish. Featuring carrots, jalapeños, onions, and aromatic spices steeped in a tangy brine, this snack is as versatile as it is addictive.
Ingredients
Scale
- 1 lb carrots, peeled and sliced diagonally
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 2 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp oregano
- 1/2 tsp black peppercorns
- 2 bay leaves
- 1 medium onion, sliced into rings
- 2 jalapeños, sliced
- 1/4 tsp cumin seeds (optional)
Instructions
Step 1: Prepare the Pickling Base
- In a large pot, combine vinegar, water, sugar, and salt.
- Bring to a boil, stirring until sugar and salt dissolve.
Step 2: Add Aromatics
- Stir in garlic, oregano, peppercorns, bay leaves, onion, jalapeños, and cumin seeds.
- Simmer for 2 minutes to infuse the brine with flavor.
Step 3: Cook the Carrots
- Add sliced carrots to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, until carrots are tender but crisp.
Step 4: Cool and Store
- Remove from heat and let cool to room temperature.
- Transfer everything into a clean jar or container, seal tightly, and refrigerate overnight to allow flavors to develop.
Notes
Notes
- Adjust spice levels by modifying the amount of jalapeños or adding serrano peppers.
- Experiment with vegetables like cauliflower or radishes for a medley variation.
- Use apple cider vinegar for a fruitier brine.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 35 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Mexican Pickled Carrots, tangy carrots, spicy carrots, quick pickles, pickled vegetables, taco topping