This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entrée. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil.

April McGreger




Ingredient Checklist


Instructions Checklist
  • Before starting the recipe, gather the needed equipment (see Tips).

  • Prepare 4 1-pint (2-cup) canning jars and lids: Wash in hot soapy water and rinse well. Place the rack in the pot and place the jars, right side up, on the rack. Add enough water to fill and cover the jars by at least 1 inch. Cover the pot and bring to a boil; boil, covered, for 10 minutes, then turn off the heat. Keep the jars in the hot water (with the pot covered) while you prepare the recipe.

  • Meanwhile, place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.

  • Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot (see Tips) and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapenos; return to a boil. Remove from heat and let stand 10 minutes.

  • Meanwhile, remove the sterilized jars from the water and place on a clean towel (if they're placed on a cold surface, the jars could crack). Place 1/2 teaspoon each oregano and cumin seed in each jar, along with half a garlic clove.

  • Fill the jars with the vegetables and pickling liquid to within 1/2 inch of the rim. Wipe the rims with a clean cloth. Use a lid wand (or tongs) to remove the lids from the hot water. Place lids and dry rings on the jars. Tighten until just finger-tight (won't move with gentle pressure) but don't overtighten.

  • To process the filled jars: Using a jar lifter, return jars to the pot with the warm water, placing them on the rack without touching one another or the sides of the pot. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Cover the pot and bring to a boil; boil 10 minutes, then turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Use the jar lifter to transfer the jars to a towel, with some space between each jar. Let stand, without moving, for 24 hours. (If you do not want to process the jars in a boiling-water bath, you can refrigerate the pickles for up to 2 months.)

  • After 24 hours, unscrew the rings and test the seals by pressing lightly on the center of each lid. They should have a slight concave indentation and neither yield to your pressure nor pop back. If a seal is not complete, you can process again in boiling water or store any unsealed jars in the refrigerator.


Make Ahead Tip: Store at room temperature for up to 1 year if processed in a water bath.

Equipment: 4 1-pint (2-cup) canning jars, canning equipment

For this recipe, you will need the following canning equipment: 4 1-pint (2-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canning (complete kits $43-$75).

Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition Facts

20 calories; protein 0.4g 1% DV; carbohydrates 4.8g 2% DV; dietary fiber 1.2g 5% DV; sugars 2.6g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 6334.9IU 127% DV; vitamin c 3.6mg 6% DV; folate 8.3mcg 2% DV; calcium 16mg 2% DV; iron 0.2mg 1% DV; magnesium 5.7mg 2% DV; potassium 132.2mg 4% DV; sodium 81.1mg 3% DV; thiaminmg 3% DV; added sugar 1g.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was easy to follow. Like the taste. However the next time I will decrease the sugar some. These are a little sweet even for me. And I will add another jalapeño. Read More
Rating: 4 stars
I liked the recipe although I skipped the canning process for the first batch and just refrigerated them since they d be getting served soon. As for the recipe I would reduce the sugar by about half and I also had to make an additional 1/4 recipe to cover the carrots. I also added a handful of fresh cilantro leaves to the batch after the liquid had cooled. But it s a keeper! Read More
Rating: 5 stars
On my second batch now. I like the recipe but the ingredient amounts seem off. I more than double the jalepenos and you should at least double the brine as well. doing that got me 10 pints today. Read More
Rating: 4 stars
I would give this recipe one star for the problems with assembling the ingredients. I just finished making a batch and I'm sure they will be delicious but the amount of carrots onions and brine do not match. I used exactly the proportions in the recipe and it made 7 wide mouth pints instead of 4 and it was at least 2 cups short of brine to make sure the veggies were covered in the jars. What do you do if you are short? I poured out most of the brine already in the jars and added water and vinegar in the ratio of the recipe and mixed it all together and covered the veggies with it to within 1/2" of the top of the jars. Hoping for the best. Read More
Rating: 5 stars
Perfect ratio of brind and vegetables yum can't wait to try them this was my first time with this recipe thanks look delish Read More