Surprisingly, Mexican pickled carrots are simple to make and delicious with any Mexican fiesta. I love Mexican food, and one of my favorite dishes always comes with a side of Mexican pickled carrots.
When we went to our favorite Mexican hang out recently, I asked the waiter why they are called Mexican pickled carrots because they typically have onions and jalapenos. "It's all about flavor," he said. And, the highlight of the side dish is the carrot.
Personally, I love all three, but I'll respect the name of the dish.
Even though pickling is generally a daunting task, and canning is even more arduous, I pickle quickly with the same results.
What ingredients are needed for quick and easy Mexican Pickled Carrots?
- Large Carrots
- Jalapeno
- Red Onions
- White Vinegar
- Agave Nectar (or Maple Syrup)
- Mexican Oregano
I chose a 16-ounce ball jar for this recipe, but if you prefer less, reduce the recipe in half and use a smaller ball jar.
What is Mexican Oregano, and how is it different than regular oregano?
Traditionally, oregano, common in most household pantries, is a popular herb for Italian cooking.
On the other hand, Mexican oregano is from a different plant family all together with citrus-like undertones. The best way to describe it, however, is by its earthy taste.
If you can't find or don't want to purchase Mexcian oregano, substitute it with oregano and add a coriander pinch to get the citrus undertones. Another idea that works well is adding a pinch of lemon zest.
The perfect amount of vinegar and jalapenos for your Mexican Pickled Carrot recipe
Regardless of the size jar you choose, fill the jar just shy of 3/4 with white vinegar. Then, pour that vinegar into a saucepan, add the agave nectar (or maple syrup), and bring the liquid to a boil.
In the meantime, cut the carrots, onions, and jalapenos. I cut off the jalapenos' ends for a milder taste and, using a paring knife, remove the seeds and veins in a circular motion, making sure not to cut through the jalapeno. As a result, the jalapenos remain in circles, without the seeds.
However, I did leave a few jalapeno seeds intact to add a little heat to the Mexican pickles carrots.
Which onions are best for Mexican Pickled Carrots?
Because I love the sweetness of the red onion, I chose red onions for my recipe. My favorite Mexican restaurant, however, using yellow or white onions.
Unlike yellow and red onions, white onions have a sharper, stronger taste. Yellow and red onions, although similar once cooked, appear differently. For that reason, I chose red onions for their beautiful pink color to accompany my carrots and jalapenos.
Mexican Pickled Carrots don't even need to be cooked.
Ironically, my Mexican pickles carrot recipe does not need to be cooked. In fact, once the vinegar and agave mixture boils, adding it to a ball jar full of carrots, jalapenos, onions, and Mexican oregano, it cooks it perfectly while resting on the counter.
However, the trick is to allow the jar to set on the counter until the jar reaches room temperature. Then, place the top on the jar, and place it in the refrigerator overnight.
As a result, the Mexican pickled carrots will be ready for your favorite Mexican dish, eating them directly from the jar, or serve on a charcuterie board, as I did.
Nothing tastes better than a Mexican pickled carrot with onion and jalapeno on a cracker!
Once pickled, the Mexican pickled carrots will last up to a week in the refrigerator, if they last that long.
If you enjoy this recipe, try my Pickled Red Onions with Rosemary!
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Mexican Pickled Carrots
Mexican pickled carrots are simple to make with a few simple ingredients. Pickling and canning don't have to be difficult. Instead, opt for a quick and easy way of pickling with the same taste! These slightly spicy carrots are great as a side dish for any Mexican dish, can be eaten directly from the jar, or added to a charcuterie board for a beautiful addition.
Ingredients
- 2 large carrots, peeled and sliced into equal sized slices
- 2 Jalapenos, ends cut off, and seeds and veins removed with a paring knife in the center (try not to pierce of cut through the jalapeños)
- 1 red onion, cut into slivers
- 4 stems of Mexican oregano (or sub fresh oregano with 1 pinch coriander or 1 pinch of lemon zest)
- White Vinegar (fill jar 3/4 full) approximately 2 cups for a 16 ounce ball jar
- 3 Tablespoons aged nectar (or maple syrup)
Instructions
- Fill a 16-ounce ball jar 3/4 full and pour it into a saucepan.
- Add the agave nectar or maple syrup
- Bring to a boil and stir until agave nectar combines with the vinegar.
- Place cut carrots, jalapenos, onions, and Mexican Oregano into the ball jar first.
- Pour the boiling vinegar/agave mixture over the vegetables.
- Leave the jar on the counter until it reaches room temperature.
- Place the top on the ball jar and place it in the refrigerator overnight.
- Eat directly out of the jar, serve as a side dish. or serve with your favorite Mexican dishes.
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Nutrition Information
Yield
12 servingsServing Size
1Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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