Real Recipes From Real Home Cooks ®

hot pickled carrots

★★★★★ 1
a recipe by
Mary Ann Hanson
Wakefield, NE

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
serves 1 quart
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For hot pickled carrots

  • 1 lb
    carrots, peeled and cut into sticks (i just use baby carrots)
  • 1 lg
    yellow onion, sliced and separated
  • 3
    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!)

How To Make hot pickled carrots

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