This recipe delivers a taste of Mexico with crisp carrots flavored in a tangy, oregano-infused vinegar brine. Enjoy them as a side dish, snack, or topping for tacos and tortas.
Ingredients
- 1 ½ pounds carrots
- 1 white onion, thinly sliced
- 2-4 jalapeños, thinly sliced (seeds removed for a milder flavor)
- 1 ½ cups white vinegar
- 1 ½ cups water
- 5 garlic cloves, smashed
- 2 teaspoons dried Mexican oregano
- 1 teaspoon whole black peppercorns
- 5 bay leaves
- 1 tablespoon salt
Instructions
- Prep the Vegetables: Peel the carrots and slice them into thin rounds or diagonal coins.
- Make the Brine: In a saucepan, combine vinegar, water, garlic cloves, oregano, peppercorns, and bay leaves. Bring to a boil over medium-high heat, then remove from heat and set aside.
- Simmer the Vegetables: In a separate pot, add the carrots, onion, and jalapeños. Pour the hot brine over the vegetables, ensuring everything is submerged. Bring to a simmer over medium heat and cook for 15 minutes, or until the carrots are slightly softened but still crisp-tender.
- Cool and Store: Remove the pot from heat and let the carrots cool completely in the brine. Transfer the pickled carrots to a clean glass jar with a lid. Seal the jar tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Tips:
- For spicier carrots, keep some or all of the seeds in the jalapeños.
- Adjust the amount of jalapeños to your desired level of spice.
- These pickled carrots will stay fresh in the refrigerator for up to 2 weeks.
- Enjoy the pickled carrots as a side dish, snack, or topping for tacos, tortas, and other Mexican dishes.
