Pickled Mexican Hot Carrots
Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Pickled Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!
Equipment
- 24 ounce jar
- sauce pan
Ingredients
- 8 medium carrots peeled, cut on a diagonal (approx. 2½ cups)
- 2 cups white vinegar label should say 5% acidity
- 2 cups water
- 2 tablespoons pickling/canning salt
- ½ yellow or white onion sliced
- 3 jalapenos sliced into rings
- 2 garlic cloves
- 2 dried bay leaves
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
Instructions
- Add carrots, vinegar, water, and salt to a sauce pan and bring to a boil. Boil for 3 minutes, then add the onion, jalapeno, and garlic, and boil for 2 minutes. Turn off heat. (I set a timer because the timing is important)
- To your mason/pickling jar, add bay leaves, coriander seeds and black peppercorns. With tongs add the vegetables from the sauce pan to the mason jar and then pour in the pickling liquid. Make sure you cover all the vegetables with liquid.
- Let jar sit on counter until the contents are room temperature, then place the lid on and store in the refrigerator for 1-2 months. Enjoy!
Notes
- Keep these carrots in an air-tight jar in the refrigerator and they should be good up to 1-2 months.
Tried this recipe?Let us know how it was!