Description
Learn to make authentic Mexican pickled carrots, a zesty and vibrant side dish. Perfect for adding a spicy kick to tacos, sandwiches, and more. This easy recipe brings traditional Mexican flavors to your table with simple ingredients.
Ingredients
- 1 lb carrots, peeled and sliced
- 1 large onion, sliced
- 3 cloves garlic, peeled
- 1-2 jalapeños, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp dried oregano
- 1/2 tsp black peppercorns
- 2 bay leaves
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the garlic and sauté until fragrant.
- Add the sliced carrots, onion, and jalapeños to the pot.
- Pour in the vinegar and water, then stir in the salt, sugar, oregano, black peppercorns, and bay leaves.
- Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until the carrots are tender but still crisp.
- Remove from heat and let cool to room temperature.
- Transfer the pickled vegetables and liquid to sterilized jars.
- Seal the jars and refrigerate for at least 24 hours before serving to allow flavors to meld.
Notes
- Adjust the spiciness by adding more or fewer jalapeños.
- Store in the refrigerator for up to 2 weeks.
- Serve as a side dish or condiment with tacos, sandwiches, or grilled meats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish/Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5g
- Sodium: 350mg