Mexican Pickled Carrots
This Mexican Pickled Carrots recipe will give you Mexican restaurant quality right at home. They’ve got the sweet and spice to make everything nice.
Servings: 8
Calories: 66kcal
Ingredients
- 1 lb carrots
- 2 jalapenos sliced
- ½ onion sliced (medium size)
- 3 garlic cloves (whole)
- 2 tablespoon olive oil
- 1 cup white distilled vinegar
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 5 black peppercorn
Instructions
- Peel and slice carrots diagonally, into large pieces.
- Slice onion into ¼ inch thick pieces.
- Cut the stem off the jalapeño and slice thin. Set aside.
- In a large stock pot, heat the oil over medium heat.
- Add the carrots.
- Cook for 5 minutes, stirring constantly.
- Add the jalapenos, onion, and garlic. Stir constantly for 2-3 minutes, or until the onion is soft.
- Add the vinegar, water, bay leaves, oregano, salt, and peppercorns.
- Lower heat to medium-low. Cook for 10 minutes. Uncovered.
- Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with a lid.
- Keep refrigerated until ready to consume.
- Best if enjoyed the next day.
- The longer this sits, the better it tastes!
Notes
If more liquid is needed to cover add equal parts water and white vinegar.
This recipe makes mildly spicy carrots. If you like it REALLY spicy, use 6-8 jalapenos.
Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 187mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9516IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 0.4mg