Hot Pickled Carrots

Mary Ann Hanson


I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any grilled meat.

★★★★★ 1 vote
1 quart
20 Min
10 Min
Stove Top


1 lb
carrots, peeled and cut into sticks (i just use baby carrots)
1 large
yellow onion, sliced and separated
jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp
kosher or pickling salt
1/3 c
1 c
white vinegar
1 c
1/2 Tbsp
dried oregano (if you have fresh use it!)


1Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
2Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
3Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
4If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy