• Nancy Silverman

Spicy Mexican Pickles


  • 2 lbs large carrots

  • 2 large jalapeños

  • 1/2 white onion medium

  • 5 cloves garlic smashed

  • 1 1/2 cups white vinegar

  • 1 1/2 cups water

  • 1 tbsp vegetable oil

  • 6 bay leaves whole

  • 10 black peppercorns

  • 1 tsp salt


  • Peel and slice carrots and onion into 1/4 inch thick pieces OR thin strips (slightly thicker than a traditional julienne). Cut the stems off jalapeños and slice thin on diagonal, or in strips, depending on preference.

  • In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.

  • Sterilize your mason jars (4x 250ml jars will likely do) by boiling jars and lids in water for AT LEAST 10mins. Carefully remove jars and place on a heat-proof surface. Fill your jars with your vegetable mixture, leaving 1cm of space at the top of the jar. Cover the vegetables completely with brine.

  • To create an airtight seal, close your jars until they are "finger-tight." Do not over-tighten. Boil the filled jars (ideally upright, but you can tilt the jars on their side if your pot is very small) for 15mins to create an airtight seal. Remove from the boiling water and cool completely, undisturbed. You'll hear a "pop" as the jars seal.

  • Jars will remain fresh for up to one year, unopened. Once opened, refrigerate and consume within 3 months.

Recipe adapted from: https://keviniscooking.com/authentic-mexican-pickled-carrots/

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