Mexican Pickled Carrots
Serves 8
10 mins prep
20 mins cook
1440 mins
1470 mins total
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.
0 servings
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Peel and slice carrots diagonally, into large pieces.
Slice onion into 1/4 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!