Mexican Pickled Carrots
Prep time
Cook time
Total time
Are you dreaming of Mexican Pickled Carrots like the ones served in taco shops all over Central Mexico? You'll want to make a double batch with all the sweet carrots that will soon be ready for garden harvest for daily nibbling or a late summer fiesta...enjoy!
Recipe type: Condiment
Cuisine: Mexican
Serves: 4 cups
  • ⅔ cup rice wine vinegar
  • 1 cup water
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 4 cups carrots, peeled and cut into matchsticks
  • ½ small red onion, thinly sliced
  • 2 hot peppers, (I use jalapeños), sliced into thin rings,
  1. Combine the vinegar, water, bay leaf, thyme and sugar in a 3-qt. saucepan, and bring to a simmer.
  2. Place the carrots, onion and jalapeños into the saucepan, cover and bring back to a boil. Watch carefully as this happens quickly. Pour vegetables and brine into a bowl.
  3. Cool to room temperature, and pour into a glass jar with a tight-fitting lid.
  4. The pickles will keep for up to two weeks in the refrigerator.
Any salt will work well. You don't need to use pickling salt.
Use serrano peppers for a hotter pickle.
Recipe by Cheery Kitchen at