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Classic Mexican Pickled Carrots
Classic Mexican Pickled Carrots

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We hope you got benefit from reading it, now let’s go back to classic mexican pickled carrots recipe. To make classic mexican pickled carrots you need 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Classic Mexican Pickled Carrots:
  1. Get 1.5-2 lbs Whole Carrots
  2. Prepare 1/2 Med White Onion
  3. Use 2 Large Jalapeños
  4. You need 1.5 C White Distilled Vinegar
  5. Provide 1.5 C Water
  6. Prepare 5 Cloves Minced Garlic
  7. Use 6 Whole Bay Leaves
  8. You need 2 tsp Mexican Oregano (yes it matters…trust me, you can taste the difference)
  9. Get 1 tsp Kosher Salt
Instructions to make Classic Mexican Pickled Carrots:
  1. Combine vinegar, water, garlic, bay leaves, oregano, and salt in a large sauce pan and bring to a low boil.
  2. In the meantime, slice carrots into ovals diagonally about 1/8” thick, slice onion into thin halves, and slice jalapeños thin, just a little less than the carrots.
  3. Once the brine has begun to boil, add the carrots, onion, and jalapeño.
  4. Reduce heat to medium low and cook for about 20 minutes.
  5. Remove from heat and let cool for at least 30 minutes before you place in a glass jar.
  6. Place the jar in the refrigerator and let sit for two days for best results. You can eat sooner, but I’ve found the flavors are so much better after two days.

Big fans of Mexican cooking here and we eat it quite often. I just have never been able to, at least to my satisfaction, replicate the spicy carrots you get served at Mexican restaurants or take outs. Add warm water and bring to a boil over high heat. Pickled Mexican Hot Carrots: VEGAN, VEGETARIAN. Growing up and living the majority of my life in America's Finest City, San Diego, I have been eating Pickled Mexican Hot Carrots for as long as I can remember.

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