Mexican Quick Pickled Carrots with Jalapeños
Learn how to make the best quick pickled carrots – Mexican-style! These are great to serve with tacos, enchiladas as so much more! These are so good you can munch on them as a snack!
Ingredients
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons cane sugar
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried Mexican oregano
- 1 pound carrots peeled then sliced in ¼ inch rounds
- ¼ white onion sliced
- 2 jalapeños sliced cut into ¼ inch rounds
- 1 serrano pepper whole with a slit
- 6 cloves garlic
Instructions
- BOIL: Bring the water, vinegar, salt, sugar, bay leaves, black peppercorns, and oregano to a boil in a medium saucepan.
- SIMMER: Once boiling, add the sliced carrots, onions, sliced jalapeños, Serrano, and garlic and let it simmer in the vinegar mixture for 2-3 minutes over medium heat so that they just simmer.
- COOL: Remove the saucepan from heat, and allow the veggies for cool for 5 minutes in the vinegar.
- TRANSFER: Then carefully transfer the pickled veggies to a clean jar using tongs. Carefully pour the liquid over the veggies and ensure they are all submerged.
- STORE: The pickled carrots are ready to use at this point, but they do taste better once the carrots have sat for a few hours in the vinegar mixture and cooled down. Refrigerate for up to 1 month.
