Description
This Authentic Mexican Pickled Carrots recipe offers a tangy, spicy, and vibrant side dish perfect for enhancing tacos, tortas, grilled meats, or any meal craving a crunchy, flavorful kick. Thinly sliced carrots, onions, jalapeños, and garlic are lightly sautéed, then pickled in a vinegar-based brine infused with oregano, cumin, and bay leaves, creating a traditional escabeche style condiment that’s quick to prepare and develops rich flavors after resting in the fridge.
Ingredients
Scale
Pickled Vegetables
- 4 large carrots, peeled and sliced into thin rounds
- 1 large white onion, sliced
- 3 jalapeño peppers, sliced (seeds removed for milder heat)
- 3 cloves garlic, sliced
- 2 tablespoons vegetable oil
Pickling Brine
- 1 1/2 cups white vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon cumin seeds
- 2 bay leaves
Instructions
- Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced carrots and cook for 3–4 minutes, stirring occasionally to soften them slightly while maintaining some crunch.
- Add Onions and Peppers: Add the sliced onion, jalapeños, and garlic to the skillet with the carrots. Continue cooking for another 3–4 minutes until the vegetables are slightly softened but still retain a crisp texture.
- Prepare the Pickling Brine: In a separate saucepan, combine the white vinegar, water, salt, sugar, dried oregano, black peppercorns, cumin seeds, and bay leaves. Bring the mixture to a boil over medium heat, then reduce heat and simmer gently for 2–3 minutes to meld the flavors.
- Combine Vegetables and Brine: Pour the hot vinegar brine over the sautéed vegetables in the skillet. Stir thoroughly to ensure all vegetables are well coated with the flavorful liquid.
- Jar and Chill: Transfer the entire mixture into sterilized glass jars or containers. Let the jars cool slightly at room temperature, then seal and refrigerate.
- Rest for Flavor Development: Allow the pickled carrots to chill and marinate in the refrigerator for at least 24 hours before serving to fully develop their signature tangy and spicy flavor.
Notes
- Store pickled carrots in the refrigerator for up to 2 weeks.
- Perfect classic side for tacos, tortas, or grilled meats.
- Adjust jalapeño quantity or add serrano peppers if you prefer more heat.
- Do not overcook the vegetables; keep them slightly crunchy for authentic texture.
