Authentic Mexican Pickled Carrots
Dive into the vibrant flavors of Mexico with these tangy and crisp pickled carrots—a perfect balance of sweet, spicy, and savory in every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup water
- 1 1/2 cups white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons granulated sugar
- 1 large white onion, thinly sliced
- 4 cloves garlic, peeled and halved
- 1 pound carrots, peeled and sliced into thin rounds
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon black peppercorns
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried thyme
- 4 whole cloves
- 2 jalapeños, sliced (optional for extra heat)
Instructions
- In a large saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat.
- Add carrots, onion, garlic, bay leaves, oregano, black peppercorns, cumin seeds, thyme, and cloves to the saucepan. Include jalapeños if desired for an extra kick.
- Reduce heat and simmer for about 10 minutes until carrots are tender yet slightly crisp. Remove from heat and let it cool to room temperature.
- Carefully transfer the pickled carrots and vegetables into sterilized jars, ensuring they are fully submerged in the pickling liquid. Seal the jars and refrigerate for at least 24 hours to enhance flavors.
Nutrition
- Calories: 56
- Sugar: 7g
- Sodium: 596mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg