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Easy Mexican Hot Carrots

Easy Mexican Hot Carrots

This recipe is the easiest of the three recipes I have posted for pickled carrots. The carrots are cooked together with the seasonings, and the result is very good. This is a way to have a low-calorie, healthy snack or treat.

Makes about 3 cups.


  • 1 1/2 pounds carrots
  • 2 jalapeño peppers
  • 1/2 medium white onion, sliced
  • 1 1/2 c water
  • 1/2 c distilled white vinegar
  • 1/2 Tbsp vegetable oil
  • 3 bay leaves
  • 2 tsp dry cilantro
  • 1 tsp coarse sea salt
  • 1 tsp sugar
  • 1/4 tsp cracked black pepper


  1. Peel carrots; slice them on the diagonal so they are about 1/3 inch thick.
  2. Remove stems from jalapeños; slice them with seeds intact at about 1/4 inch thick.
  3. Place carrots, jalapeños, and onions in a two-quart or larger pot. Add the remaining ingredients and stir.
  4. Bring to a boil on medium heat. Reduce heat to very low, cover, and simmer 15 minutes. Remove from flame and cool.
  5. Transfer to a canning jar or glass refrigerator container with tight lid. Store in refrigerator and use within 2 weeks.

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