Mexican Pickled Carrots
These Mexican pickled carrots are packed with the heat from jalapeños and are crunchy, tangy and full of flavor.
Ingredients
- 3 carrots
- 1 red onion
- 3-4 garlic
- 1 jalapeno
- 10-15 black peppercorns
- 2-3 bay leaves
- 1 tablespoon oregano
- 3 tablespoon sugar
- 1 cup white vinegar
- 2 tablespoon oil optional
- salt to taste
Instructions
- Peel and slice carrots, jalapenos and onions.
- In a saucepan or a deep pot, add the whole spices, vinegar and water and bring to a boil on high heat.
- Add the carrots and other sliced veggies, garlic cloves and sugar and boil for 10 minutes.
- Lower heat to medium-low and add the oregano.
- Take off heat, allow to cool completely and then transfer into a glass jar.
Notes
Depending on the kind of texture you prefer, you can let the carrots and veggies cook in the liquid for as long as you want to. Ideally, you’ll need to stick to the 10 minute mark if you want crunchy carrots, but if you prefer them softer, you can keep cooking the carrots for 12-15 minutes too.
You can store the pickled carrots in a sterile glass jar and refrigerate them. They can stay there for up to 2 weeks.
If you’re planning on canning the pickled carrots, you might want to leave a bit of space on the top before you add the jars into the water bath.
I would recommend storing these pickled carrots in the refrigerator for at least 3 days before you serve it with your Mexican recipes.
Nutrition
Calories: 58kcalCarbohydrates: 7gProtein: 0.4gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 39mgPotassium: 89mgFiber: 1gSugar: 5gVitamin A: 3093IUVitamin C: 2mgCalcium: 21mgIron: 0.3mg
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