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    You are in: Home / Recipes / Mexican Style Hot Pickled Carrots Recipe
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    Mexican Style Hot Pickled Carrots

    Mexican Style Hot Pickled Carrots. Photo by gailanng

    1/4 Photos of Mexican Style Hot Pickled Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    dawnie2u's Note:

    These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

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    Ingredients:

    Serves: 18

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
    2. 2
      Boil for 5 minutes and then remove from heat.
    3. 3
      To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
    4. 4
      Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
    5. 5
      Can also be kept in airtight containers in refrigerator.
    6. 6
      Makes 8-9 cups.

    Ratings & Reviews:

    • on March 22, 2007

      55

      Very tasty! I used one quart of water and a 12-ounce jar of jalapeño peppers. Black peppercorns were also added to the mix. My carrots were the little baby carrots. They were really thin and small so there was no need to boil them. I just packed them into jars and ladled the boiling mixture over them and capped and sealed. This makes a great crunchy snack to take the place of a high fat crunch from potato chips.

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    • on June 27, 2006

      45

      For my taste, the carrots were overcooked after five minutes, and they were even softer after sitting covered while the solution cooled -- and continued to cook them. Otherwise, the flavor is good; the oregano could be doubled or tripled without harm though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2009

      55

      Muchas Gracias!!! This is the hot carrot recipe I was hoping for. Hot carrots are so commonly served at authentic Mexican restaurants and taco shops where I grew up in San Diego, CA. Now that we live in Montana we really miss the great little things in life. Serve as an appetizer with chips and salsa before a Mexican meal. Best with a little crunch. We added 1 TBL of oil. Thank you for sharing. Muy delicioso!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Mexican Style Hot Pickled Carrots

    Serving Size: 1 (184 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 62.8
     
    Calories from Fat 29
    46%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 611.0 mg
    25%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.2 g
    13%
    Protein 0.7 g
    1%

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