Mexican Style Hot Pickled Carrots

Elaine Laskowski


Just like in the restaurant.


☆☆☆☆☆ 0 votes

15 Min
5 Min
Stove Top


  • 2 lb
    carrots, sliced on diagonal
  • 2
    yellow onions, peeled and sliced
  • 1 1/2 qt
    warm water
  • 7 oz
    whole canned jalapeno peppers with liquid
  • 1 Tbsp
    dried oregano
  • 6 clove
  • 2 c
    cider vinegar
  • 1/4 c
    vegetable oil
  • 2
    bay leaves
  • 1 Tbsp

How to Make Mexican Style Hot Pickled Carrots


  1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
    Boil for 5 minutes and then remove from heat.

    To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
    Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.

    Can also be kept in airtight containers in refrigerator.

Printable Recipe Card

About Mexican Style Hot Pickled Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican

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