Name: Authentic Mexican Pickled Carrots Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound carrots, peeled and sliced into ¼-inch rounds; 1 medium white onion, sliced; 3 jalapeños, sliced (seeds removed for less heat); 3 cloves garlic, sliced; 1 cup white vinegar; 1 cup water; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon sugar; ½ teaspoon dried oregano (Mexican oregano preferred); ½ teaspoon black peppercorns; 2 bay leaves

Description

Authentic Mexican Pickled Carrots are a tangy, mildly spicy condiment made by lightly sautéing carrots, onions, jalapeños, and garlic then simmering them in a flavorful vinegar-based brine. Perfect for adding a zesty crunch to tacos, tortas, grilled meats, and more, these pickled carrots capture the classic taqueria-style escabeche with notes of garlic, oregano, and bay leaves.

Ingredients

Scale

Vegetables

1 pound carrots, peeled and sliced into ¼-inch rounds
1 medium white onion, sliced
3 jalapeños, sliced (seeds removed for less heat)
3 cloves garlic, sliced

Pickling Liquid and Spices

1 cup white vinegar
1 cup water
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
½ teaspoon dried oregano (Mexican oregano preferred)
½ teaspoon black peppercorns
2 bay leaves

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Instructions

Heat the olive oil: Warm the olive oil in a large skillet or saucepan over medium heat, preparing the base for sautéing the vegetables.
Sauté carrots: Add the sliced carrots and cook for 4–5 minutes, allowing them to soften slightly while maintaining some crunch.
Add aromatics: Stir in the sliced onions, jalapeños, and garlic, cooking for another 2–3 minutes until the vegetables begin to soften and release their fragrant aromas.
Add pickling liquid and spices: Pour in the white vinegar and water, then add salt, sugar, dried oregano, black peppercorns, and bay leaves to the pan.
Simmer mixture: Bring the mixture to a gentle simmer and cook for 5–7 minutes until the carrots are tender but still crisp.
Cool slightly: Remove the pan from the heat and allow the mixture to cool briefly to prepare for jarning.
Transfer to jars: Carefully spoon the vegetables and pickling liquid into clean glass jars, ensuring the vegetables are completely submerged in the brine.
Refrigerate and pickle: Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld and develop fully.

Notes

These pickled carrots are a classic condiment served with tacos, tortas, and grilled meats in authentic Mexican cuisine.
They can be stored in the refrigerator for up to 3 weeks, maintaining their flavor and crunch.
For a twist, add a few cauliflower florets or sliced radishes to the pickling mixture for extra texture and flavor.