Mexican Pickled Carrots

This year we made Mexican pickled Carrots for a Christmas treat to give to neighbors and friends. Something to counter balance the onslaught of sweets that seem to flow into the house in the month of December!

I learned to make these from my mom. She figured out how to make them about 30 years ago. We often ate at a great Mexican restaurant in Winton, California called the “Tequila Café”.  Along with delicious chips and salsa on the table as appetizers, they  also served pickled carrots. My mom asked for the recipe and was told that was not something that they would give out. So mom just started thinking about it and came up with what she thought the ingredients might be and it what proportions. One of the waitresses was kind enough to answer with a yes or no, if an ingredient was right or not. When she had all the ingredients figured out she then let her ask about the process as well. After a few batches and more yes and no sessions with the  waitress, she had it dialed and the pickled carrots have been a staple at our home ever since. I have no problem sharing recipes and since many of you have asked for it I decided to put it up here where you can easily find it. 


Pickled Mexican Carrots                              Ada Udall

5 pounds carrots, sliced 1/4” on a diagonal.

Put carrots in boiling water w/ 1 TBS salt for about 5 minutes till done but not soft. Test for the degree of crispness you want, then remove/ drain from hot water and put into a sink of ice water. You don’t want limp soggy pickles, but not too crisp either. Keep an eye on them and keep checking them and pull them off when they feel right to you.

In another pot put:

4 cups water

2 cups cider vinegar

2 TBS salt (I use pickling salt if I have it.)

Bring to a boil.

Open a small can of pickled jalapeno peppers. Use 1/4 cup of the liquid in the vinegar solution.

Slice 2 or 3 peppers into julienne strips.

Slice 1/2 white onion and

2 garlic cloves, peeled.

In a gallon jar, or several smaller ones that will equal a gallon, put down a layer of carrots, a few peppers, onion slices and garlic slices. Sprinkle a bit of cilantro and oregano on top and repeat starting with the carrots until all ingredients are used up. Pour hot vinegar solution over all and add 1 TBS olive oil on top and let stand for at least three days. You can repack into smaller jars or just eat them out of the big one. They will keep in the fridge for a few weeks. I have actually found a jar from last year in the root cellar and we opened it up and they were great! At room temp I don’t think that they would last as long as that.

14 Responses to “Mexican Pickled Carrots”

  1. Hailey Says:

    These are fantastic.

  2. Heather Haney Says:

    thank you I have been wanting to make these

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