In my pickling explorations, I’ve always been drawn to the vibrant combination of tangy and spicy flavors, especially in Mexican pickled carrots and jalapenos.
Way more than a mere condiment, these pickled vegetables are a dynamic addition to a variety of dishes.
The charm of this recipe is in its straightforwardness and the room it gives for personalization.
Whether your taste buds crave a strong spicy punch or a gentler tang, this recipe adjusts to your preference.
Join me in crafting this delightful, versatile addition to our meals, perfect for any occasion!
Mexican Pickled Carrots and Jalapenos Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 pound Carrots Sliced into sticks or any shape you prefer.
- 1 medium Jalapeno Sliced into coins or any shape you prefer.
- 7 ounces Vinegar- White vinegar or vinegar of choice.
- 5 ounces Water
- 1 tbsp Sea salt or kosher salt- Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your vegetables.
- 1 tbsp Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- 1/2 medium Lime Try adding a little lime zest to really perk up the flavor!
- 1 tsp Mexican oregano
- 1 tsp Black peppercorns or red chili flakes
Instructions
- Cut the carrots into sticks and the jalapenos into coins.
- Add your vegetables and spices to a sterile, clean jar.
- In a small saucepan, water, vinegar, sugar and salt. Heat the mixture over a low flame, stirring occasionally, until the sugar and salt fully dissolve.
- Gently pour the hot pickling liquid over the sliced vegetables. Make sure to leave room for the fresh lime juice and zest. After adding lime juice, top off with brine making sure the vegetables are completely covered.
- Leave the jar open at room temperature for an hour or two. Afterward, close the jar and place it in the refrigerator.
- Wait at least 24 hours before tasting to allow the pickling process to infuse the vegetables. For best results, wait 48 hours for a more developed taste. The pickled vegetables can be stored in the refrigerator for two to three weeks.
Notes
Nutrition
Spice Up Your Mexican Pickled Carrots and Jalapenos
Experimenting with different spices can transform your pickled carrots and jalapenos into a uniquely flavorful recipe.
Each spice brings its own character, allowing you to tailor the recipe to your taste or to complement specific dishes.
Here’s a list of optional spices that I’ve used that add a special touch to this classic recipe:
- Smoked Paprika: Adds a smoky depth, enhancing the robustness of the jalapeños.
- Ancho Chili Powder: Offers a mild, sweet heat, perfect for a subtle spice layer.
- Chipotle Powder: Brings a fiery, smoky flavor for those who love a spicy kick.
- Cumin: Imparts a warm, earthy aroma and taste, complementing the tanginess of the pickling.
- Cinnamon: Pairs well with the sweetness of the carrots.
I love the art of pickling and I encourage you to dive into it with your unique spin. Experimenting with different spices and aromatics is the key to making each batch uniquely yours.
And don’t forget, the type of vinegar you choose adds its own distinct flavor to your recipe.
For more detailed insights into vinegar varieties and flavor profiles, check out my vinegar guide!
Enhancing Flavors with Aromatics
These aromatics, when used in pickling, create a symphony of flavors that make the carrots and jalapenos more than just a side dish; they become a centerpiece in their own right:
- Fresh Cilantro: Adds a bright, herbal freshness that pairs beautifully with the heat of the jalapeños.
- Green Onions (Scallions): They provide a mild, slightly sweet onion flavor that’s less intense than red onions, offering a subtle, fresh layer to the pickles.
- Chopped Chives: Chives offer a mild onion-like flavor with a hint of garlic, enhancing the depth of the pickles without overwhelming them.
- Fresh Thyme: Its lemony and minty undertones can infuse a subtle yet distinctive earthy flavor.
If the unique fusion in our ‘Mexican Pickled Carrots and Jalapenos’ intrigued your palate, you’ll be captivated by the aromatic blend of ‘Pickled Carrots and Ginger’!
Dishes to Complement Pickled Carrots and Jalapeños
I love discovering which dishes pair best with my pickled carrots and jalapenos. The right combination can turn a good meal into a wow one!
Here are some of my favorite dishes that shine when accompanied by the tangy and spicy flavors of this recipe:
- Chicken Tacos: The zesty flavor of pickled carrots and jalapenos adds a delightful kick to chicken tacos, cutting through the richness of the meat and complementing the other taco fillings.
- Grilled Fish: A light, flaky grilled fish, like tilapia or cod, becomes even more delectable with a topping of these tangy vegetables. They add a refreshing contrast to the smoky flavors of the grill.
- Mexican Enchiladas: Incorporating them into or on top of enchiladas brings a vibrant, spicy twist to this classic Mexican dish, balancing the savory cheese and sauce.
- Carnitas Burrito Bowl: The acidity and spice from the carrots and jalapenos are a perfect match for rich and tender carnitas, served over a bowl of rice and beans. They add both flavor and texture to each bite.
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