Mexican Style Pickled Carrots
Mexican Style Pickled Carrots are crunchy refrigerator pickles made with carrots, jalapeños, onions, garlic, and Mexican-inspired spices.
Ingredients
- 2 pounds carrots
- 2 jalapeños, sliced
- 1 small onion, sliced
- 4 garlic cloves
- 1 1/2 cups white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp dried oregano
Instructions
- Peel the carrots and slice them into thin rounds or diagonal pieces that are easy to eat while maintaining their crunch.
- Heat a small amount of water in a saucepan and lightly simmer the carrots for 2–3 minutes to soften them slightly without making them mushy.
- Add sliced jalapeños, onions, garlic, oregano, and bay leaves into clean glass jars.
- Arrange the carrots inside the jars, mixing them with the jalapeños and onions so the flavors distribute evenly.
- Combine vinegar, water, salt, and sugar in a saucepan and heat until the seasoning dissolves into a clear brine.
- Pour the warm liquid over the vegetables until everything is covered, then let the jars cool before sealing.
- Refrigerate for at least one day before serving, allowing the carrots to absorb the spicy, tangy Mexican-inspired flavors.