Quick Pickled Carrots
Pickled carrots are a tangy, crisp, and slightly sweet snack or topping, marinated in a vinegar-based brine with salt, sugar, and spices. Perfect for tacos, sandwiches, or as a flavorful side.
Making your own quick pickled carrots is a game-changer, especially if you’ve ever found yourself digging them out of a jar of traditional pickled jalapeños.
What’s pickling?
Pickling is a timeless food preservation technique that involves soaking fruits and vegetables in a brine solution, typically made with vinegar, water, salt, and sometimes sugar and spices. This process not only adds flavor, acidity, and texture to the food, but also extends its shelf life.
In this case, we’re using a “quick pickle” method, which is a faster and simpler version of traditional pickling. This method allows us to quickly preserve the carrots in a delicious and crunchy state, without the need for special equipment. However, it’s important to note that quick pickles require proper storage in the fridge.
Love at First Bite
I have a lifelong passion for pickled jalapeños, which was nurtured during my time in Mexico. Not only did I learn to appreciate spicy food, but I also discovered the joy of pairing pickled condiments with various Mexican dishes. However, I always found myself reaching for the carrots in the jar, drawn to their sweet tones and crunchy texture.
I decided to put the carrots front and center in this recipe, accompanied by a few essential ingredients like jalapeños, garlic, and red onions. In return, it creates a harmony of flavors and textures.
Selecting the best ingredients is key for making pickled carrots. Choose fresh, crisp, and flavorful carrots—the sweeter, the better—as well as aromatic, bold spices. High-quality ingredients not only enhance flavor but also ensure your pickled carrots turn out vibrant and delicious.
Ingredients
- Carrots : Adds natural sweetness, color, and a satisfying crunch.
- Jalapeño : Brings bold, slightly spicy flavors that complement the carrots.
- Red onion : Adds a pop of color and mild, slightly sweet flavors.
- Garlic : Enhances the overall flavors of the ingredients with its depth and richness.
- Avocado oil: Mild in flavor, preventing it from overpowering the carrots, and a healthier oil option.
- Black peppercorns: Provide a light spicy kick with distinctive flavors.
- Dry Mexican oregano: Earthy and warm, with the traditional flavor of classic Mexican cuisine.
- Cumin seeds: Earthy and herbaceous, similar to caraway but milder and delicate.
- Sugar: Balances out the acidity from the vinegar and the mild heat from the jalapeño.
- White distilled vinegar: Preserves the carrots and adds tangy flavors.
How to make pickled carrots
Prep the Veggies
Peel and trim carrots, then slice them at an angle into 1/4-inch thick slices. Also, slice the jalapeño at an angle and red onion into 1/4-inch thick slices.
Sauté Veggies and Aromatics
Place a large pot over medium heat and drizzle in the oil. Let it heat up, then, add the carrots, jalapeños and garlic and cook for about 3 minutes, or until they start to soften slightly. Be careful not to overcook, as we want to preserve their crunch and texture.
Then, add the peppercorns, oregano, cumin, and cloves, and toast for 1 minute, stirring constantly.
Pickling Liquid
Add the water, vinegar, bay leaves, salt, sugar, and thyme to the pot. Bring the mixture to a gentle simmer, stirring until the sugar and salt have dissolved.
Continue cooking for an additional 3 minutes, or until the carrots have softened while still retaining their crunch.
Cool and Store
Turn off the heat and stir in the red onions.
Let the mixture cool slightly, then transfer it to an airtight, non-reactive container. Allow it to cool completely, cover, and refrigerate.
Let it pickle for at least 12 hours to allow the flavors to meld, or for up to 3 days for maximum flavor development, before serving.
Always keep pickled carrots refrigerated to prevent spoilage.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make these Quick Pickled Carrots.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
How long do pickled carrots last?
Pickled carrots can last up to 2-3 weeks in the refrigerator when stored properly in an airtight, non-reactive container at a temperature of 40°F (4°C) or below. Note that this recipe is not suitable for freezing.
Sugar-Free Pickled Carrots
As a type 1 diabetic, I prefer to swap out regular sugar for a more diabetic-friendly alternative instead. By substituting sugar with a suitable replacement, I can enjoy this delicious recipe with peace of mind.
Personally, I opt for natural sweeteners such as stevia, monk fruit, or erythritol.
Ways to Enjoy Pickled Carrots
Pickled carrots are incredibly versatile and pair well with many dishes, especially Mexican cuisine.
One of my favorite ways to enjoy them is as a condiment for tacos, particularly cantina-style tacos. It’s wonderful how we’ve preserved the tradition of pickled condiments to complement one of Mexico’s greatest culinary gifts to the world – tacos!
Taco Recipes
- Carnitas Tacos
- Barbacoa Tacos
- Tacos de Canasta (Basket Tacos)
- Tacos al Vapor (Steamed Tacos)
- Carne Asada Tacos
- Birria Quesa Tacos
Tips
- Perfect Crunch: Don’t overcook! Carrots should still be crisp after pickling.
- Experiment with Flavors: Add different spices, herbs, and seasonings for unique flavor combinations.
- Share the Love: Make pickled carrots as a gift for friends and family.
- Serve: Take the pickled carrots you plan to eat out of the fridge about 15 minutes before serving to let them warm slightly. Keep the rest refrigerated until ready to use.
- Store Safely: Always keep pickled carrots refrigerated to prevent spoilage.
More Mexican condiments
- Pickled jalapeños
- Pickled red onions
- Green salsa taquera
- Pico de Gallo
- Guacamole
- Creamy avocado salsa
Recommended Tools
- Sharp Chef’s Knife is essential for slicing the veggies, no more crushing ingredients!
- Spoon Set for stirring, transferring the veggies, and scooping spices and aromatics.
- Large Pot for boiling the pickling liquid.
- Measuring Cup for accurately measuring.
- Kitchen Gloves for handling spicy peppers.
FAQs: Your Questions Answered
Can I can pickled carrots?
Yes, pickled carrots can be canned. It is crucial to follow the most recent guidelines for canning. The National Center for Home Food Preservation website is a great resource for canning guidelines.
Can I freeze pickled carrots?
No, this recipe is not suitable for freezing.
Quick Pickled Carrots
Ingredients
Veggies
- 1.5 lbs carrots
- 1 jalapeño
- 1/2 red onion
- 8 garlic cloves, peeled
Spices
- 2 tbsp avocado oil
- 1/2 tsp black peppercorns
- 1/2 tsp dried Mexican oregano
- 1/4 tsp cumin seeds
- 2 whole cloves
Herbs
- 2 bay leaves
- Small bunch fresh thyme
Brine
- 2 tsp kosher salt
- 2 tsp sugar
- 2 cups white distilled vinegar
- 2 cups water
Instructions
Prep the Veggies
- Peel and trim carrots. Slice them at an angle into 1/4-inch thick slices. Also, slice jalapeño at an angle and red onion into 1/4-inch thick slices.
Sauté Veggies and Aromatics
- Place a large pot over medium heat and drizzle in the oil. Let it heat up, then add the carrots, jalapeños and garlic. Cook for about 3 minutes, or until they start to soften slightly. Be careful not to overcook, as we want to preserve their crunch and texture. Then, add the peppercorns, oregano, cumin, and cloves, and toast for 1 minute, stirring constantly.
Pickling Liquid
- Add the water, vinegar, bay leaves, salt, sugar, and thyme to the pot. Bring the mixture to a gentle simmer, stirring until the sugar and salt have dissolved. Continue cooking for an additional 3 minutes, or until the carrots have softened while still retaining their crunch.
Cool and Store
- Turn off the heat and stir in the red onions. Let the mixture cool slightly, then transfer it to an airtight, non-reactive container. Allow it to cool down completely, cover, and refrigerate. Let it pickle for at least 12 hours to allow the flavors to meld, or for up to 3 days for maximum flavor development, before serving.
- Always keep pickled carrots refrigerated to prevent spoilage.
Notes
-
- Perfect Crunch: Don’t overcook! Carrots should still be crisp after pickling.
-
- Experiment with Flavors: Add different spices, herbs, and seasonings for unique flavor combinations.
-
- Serve: Take the pickled carrots you plan to eat out of the fridge about 15 minutes before serving to let them warm slightly. Keep the rest refrigerated until ready to use.
-
- Store Safely: Always keep pickled carrots refrigerated to prevent spoilage.
Nutrition
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
