Simple Steps to Making Mexican Pickled Carrots: Peel and slice the carrots. Slice onions, peppers, and garlic. Add the vegetables to a large pot. Add herbs, along with vinegar, water, salt, and sugar. Bring the mixture to a boil, then allow to cool slightly. Add vegetables to jars and top with the pickling solution.
STEP 1: Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot. Top with thyme, oregano, and bay leaves. Pro Tip: If you have the time and patience, slice the carrots on a diagonal for a more authentic look. STEP 2: Mix vinegar, water, salt, and sugar then pour the vinegar mixture into the pot over the veggies.
Cut the carrots into coins, not sticks. This helps them "cook" in the pickle brine more evenly and makes it easy for stacking and snacking on later. Make a flavorful brine. Along with the vinegar, salt and water, be sure to include bay leaves, oregano (Mexican if you can get it), and fresh thyme in the brine.
Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion. Homemade Escabeche (Mexican Pickled Vegetables) are a perfect quick pickle condiment for your Mexican food! Great on tacos, burritos, and more! This post contains affiliate links.