Mexican pickled carrots are a crunchy delicious snack, often served at Mexican restaurants. Make this easy quick pickle recipe at home! If your favorite part of hitting your favorite taco shop is munching on the free carrots and jalapeños, you’re going to love this recipe. Sliced jalapeno peppers pickled in vinegar with onions, carrot slices, and spices.
You can buy them in the can, but making from scratch you get a bit more control over texture and heat level. The carrots should have a bit of a crunch to them and not be too soft or mushy. Though I do understand we all have different tastes and that is why I am leaving the “crunchiness” level up to you.
Another thing you can adjust is the amount of heat. If you make them at home you’ll be able to control the heat level. Use jalapeños for a milder heat and serranos for a hotter pickled carrot. If you want a fiery option you could even use habaneros.
Zanahorias en escabeche translates to pickled carrots. More specifically zanahorias means carrots and escabeche is pickling. These carrots are usually served as an accompaniment or condiment to Mexican dishes. Often times you’ll get them at Mexican restaurants.Print
Mexican Pickled Carrots
Mexican pickled carrots are a crunchy delicious snack, often served at Mexican restaurants. Make this easy quick pickle recipe at home!
- Prep Time: :10
- Cook Time: :20
- Total Time: :30
- Yield: 12 Servings 1x
- Category: Appetizer
- Method: Pickled
- Cuisine: Mexican
- Diet: Vegetarian
- 2 lbs carrots
- 1/2 cup sliced jalapeños (See Note 1)
- 1/2 cup medium white onion (about half an onion)
- 5 cloves garlic smashed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1 tbsp vegetable oil
- 6 bay leaves whole
- 10 black peppercorns
- 2 tsp dried Mexican oregano (or original oregano)
- 1 tsp salt
Peel and slice carrots (See Note 2) and onion into 1/4 inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.
- The jalapenos are for flavor and heat, so add more or less to your liking.
- Slice carrots on the diagonal for larger pieces to eat. I’ve also added small cut cauliflower, this is optional.
- Cut the half white onion into 1/4 inch slices, no diagonal cut needed as with carrots.
- If vegetables are not completely covered, add equal amount water/vinegar to cover. Bring to a boil, lower heat to medium-low and cook for 15 minutes, uncovered.
CANNING TIPS (This recipe fills 4 pints or 2 quart jars)
- This is a safe recipe for canning. Brine made with at least 50% vinegar (5% acid) is safe pH for canning. Check your vinegar bottle to make sure it’s 5% acid, some store brands are only 4% (calling them table vinegars) and do not measure up for proper acidity for canning.
- Boiling water bath pints and half pints for 15 minutes and adjust for altitude. (add 5 minutes to water bath time for every 1,000 feet in altitude. 15 minutes for sea level to 999 feet, 20 minutes for altitude 1000-1999, etc…). I have enjoyed these canned numerous times. I have not found that the 15 minute water bath cook time on top of initial cook time in Instructions made the carrots mushy, but if concerned, cut initial cook time in Step 2 above by 5 minutes.
- Remove from canner, let cool, check to make sure the jars have sealed, remove rings, label lid and store in a cupboard.
- Refrigerate once jar is open, will stay good in refrigerator for a month.
Keywords: Mexican Pickled Carrots