Real Recipes From Real Home Cooks ®

mexican style hot pickled carrots

(1 rating)
Recipe by
Elaine Laskowski
Plymouth, PA

Just like in the restaurant.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For mexican style hot pickled carrots

  • 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.

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