Go Back
- 4 medium-sized carrots, peeled and sliced - 1 small white onion, thinly sliced - 1-2 jalapeños, sliced - 1 cup apple cider vinegar - 1 cup water - 1 tablespoon granulated sugar - 1 teaspoon sea salt - 2 cloves garlic, peeled and smashed - 1 teaspoon dried oregano - 1/2 teaspoon cumin seeds - 1-2 bay leaves (optional) To make authentic Mexican pickled carrots, you start with fresh, bright vegetables. Carrots are the star here, and their crunch is key. I like to use medium-sized carrots, as they hold up well when pickled. Slice them into thin rounds for that perfect bite. Next, add a small white onion for a touch of sweetness. The onion complements the carrots nicely. If you like heat, toss in 1-2 sliced jalapeños. You can remove the seeds if you want less spice. Now, let’s talk about the pickling liquid. The base of this dish is a simple mixture of apple cider vinegar and water. The vinegar gives the carrots that tangy kick. You’ll want equal parts of vinegar and water. This balance makes the flavor bright but not overpowering. Add 1 tablespoon of granulated sugar to bring out the flavors. The sweetness balances the acidity of the vinegar. Then, stir in 1 teaspoon of sea salt. Salt enhances the taste and helps with preservation. Don’t forget the spices! Smash 2 cloves of garlic. The garlic adds depth and warmth. One teaspoon of dried oregano gives a nice herby note. Finally, if you want, add 1-2 bay leaves for extra flavor. This combination of fresh veggies, tangy liquid, and spices makes a delightful dish. For the full recipe, check the Zesty Authentic Mexican Pickled Carrots section. It’s a great way to brighten up any meal! Start by making the pickling liquid. In a medium saucepan, combine: - 1 cup apple cider vinegar - 1 cup water - 1 tablespoon granulated sugar - 1 teaspoon sea salt - 2 cloves garlic, peeled and smashed - 1 teaspoon dried oregano - 1/2 teaspoon cumin seeds - 1-2 bay leaves (optional) Set the saucepan over medium heat. Heat the mixture until it gently boils. Stir occasionally until the sugar and salt dissolve completely. This process takes about 5 minutes. While the pickling liquid cools, prepare a clean jar or container. Layer the sliced vegetables tightly inside. Start with: - 4 medium-sized carrots, peeled and sliced into thin rounds - 1 small white onion, thinly sliced - 1-2 jalapeños, sliced (remove seeds for less heat) Pack them in without mashing. This helps keep the crunch. Once the pickling liquid cools for about 10 minutes, pour it over the layered vegetables. Ensure they are fully submerged. If they are not fully covered, add equal parts water and vinegar until they are. Seal the jar tightly. Allow it to cool to room temperature. After that, place the jar in the refrigerator. Let it marinate for at least 24 hours. For the best flavor, wait 3-5 days. Enjoy these tangy and crunchy carrots! For the complete recipe, check the Full Recipe section. - Always pick fresh, firm carrots for the best crunch. - Colorful carrots add a fun touch to your dish. Choosing the right vegetables is key. Fresh carrots give your pickled dish that perfect snap. I love using a mix of colors. Purple, orange, and yellow carrots not only taste great but also look amazing on the plate. - Change the amount of jalapeños for your heat level. - Remove seeds for a milder taste. If you like spice, add more jalapeños. For a milder flavor, take out the seeds. This simple trick helps you control the heat. You want a nice balance, not something too fiery. - Try other spices like black pepper or coriander. - Fresh herbs like cilantro make a great garnish. Adding spices can make your dish unique. Black pepper or coriander can give a new twist. And don’t forget to use fresh herbs! A sprinkle of cilantro on top adds color and a fresh taste. For the full recipe, check the earlier sections. {{image_4}} You can make your pickled carrots even better by adding more veggies. Consider incorporating radishes or cauliflower for extra crunch. These additions not only enhance the texture but also add more flavor. You might also try adding bell peppers. They bring a sweet taste that contrasts nicely with the tangy carrots. The type of vinegar you use can change the whole flavor. You can experiment with white or rice vinegar for a lighter taste. These options keep the bright flavors but are less strong. If you want something unique, try flavored vinegars. They can add a fun twist to the classic recipe. You can play around with the sweetness and heat of your pickled carrots. If you like a sweeter taste, just increase the sugar a bit. This balance can be delightful. For those who enjoy some heat, add red pepper flakes. They give a nice kick that pairs well with the tanginess of the carrots. For the complete recipe, check out the [Full Recipe](#). To keep your pickled carrots fresh, store them in a sealed jar in the refrigerator. This helps maintain their crunchiness and flavor. Also, keep the jar away from direct sunlight. Sunlight can cause the carrots to lose their vibrant color and taste. These tangy carrots typically last 2-3 months when stored in the fridge. Before using, always check for signs of spoilage. If you see any mold or off smells, it’s best to toss them out. You can reuse the pickling liquid for new batches of carrots. This is a great way to save time and add even more flavor. You can also use the liquid to marinate other vegetables or proteins. It adds a nice tang to everything! For more details on making these pickled carrots, check out the [Full Recipe]. Authentic Mexican pickled carrots are vibrant, tangy slices of carrots. They often come with sliced onions and jalapeños. This dish is an essential part of Mexican cuisine. You’ll find them on tacos, sandwiches, and as a side dish. Their bright flavors balance rich and savory meals. The pickling process adds crunch and zest. They are not just a condiment; they enhance your dining experience. For the best flavor, I recommend marinating pickled carrots for at least 24 hours. This time allows the flavors to blend well. However, leaving them for 3-5 days gives an even better taste. The longer they sit, the more intense the flavors become. So, if you can wait, let them marinate longer! Yes, you can make pickled carrots without sugar. If you want a sugar-free version, try using a sugar substitute like honey or agave syrup. You can also skip the sweetener altogether. The vinegar will still provide a delicious tang. Just remember, the sugar helps balance the acidity, so adjust to your taste. Pickled carrots offer several health benefits. They are low in calories and high in vitamins. Carrots are rich in vitamin A, which is good for your eyes. The fermentation process can boost gut health too. Plus, they provide a unique way to enjoy your vegetables. Adding them to meals can increase your veggie intake easily. To make pickled carrots, focus on fresh veggies and a simple brine. We discussed choosing the best carrots, layering them in a jar, and creating a tangy pickling liquid. Remember, you can adjust spice levels and try different vegetables. Store your pickled carrots properly for long shelf life. These pickled treats are not only tasty but also add character to many dishes. Enjoy your pickling journey, and get creative with flavors!

Authentic Mexican Pickled Carrots

Elevate your meals with zesty authentic Mexican pickled carrots! This easy recipe combines crunchy carrots, tangy vinegar, and spices for a vibrant side dish that compliments tacos, sandwiches, and salads. With just a few simple ingredients and a little patience, you'll create a delicious treat in no time. Click through to discover the full recipe and start pickling today for a burst of flavor in your dishes!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized carrots, peeled and sliced into thin rounds

1 small white onion, thinly sliced

1 cup apple cider vinegar

1 cup water

1 tablespoon granulated sugar

1 teaspoon sea salt

2 cloves garlic, peeled and smashed

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1-2 jalapeños, sliced (remove seeds for less heat)

1-2 bay leaves (optional, for added flavor)

Instructions
 

In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, sea salt, smashed garlic cloves, dried oregano, cumin seeds, and bay leaves if using. Stir gently to combine.

    Set the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally until both the sugar and salt have completely dissolved into the liquid.

      Once boiling, remove the saucepan from the heat and allow the pickling liquid to cool for about 10 minutes, giving the spices time to infuse.

        While the liquid cools, prepare a clean jar or container. Layer the sliced carrots, onion, and jalapeños inside the jar, packing them tightly but without mashing them.

          Carefully pour the cooled pickling liquid over the layered vegetables in the jar, ensuring they are fully submerged. If the liquid does not cover the vegetables completely, add additional water and vinegar in equal parts until they are submerged.

            Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, place the jar in the refrigerator. Allow it to marinate for at least 24 hours to let the flavors meld. For optimal taste, let it sit for 3-5 days.

              Serve the pickled carrots as a delightful, tangy side dish or as a vibrant topping for tacos, sandwiches, or salads.

                Prep Time: 15 minutes | Total Time: 2 days (includes marinating) | Servings: Makes about 2 cups

                  Presentation Tips: Present the pickled carrots in a small bowl, garnished with a sprig of fresh cilantro on top for an added touch of color and aroma that enhances the dish's visual appeal.