Mexican Pickled Carrots Recipe (Zanahorias en Escabeche)

Mexican pickled carrots, or zanahorias en escabeche, are a perfect topping for your favorite Mexican food. Put these spicy carrots on tacos, tortas, enchiladas and anything else you want. Your local taqueria has them, but now you can make them at home with this easy quick pickle recipe. 

Mexican Pickled Carrots

In Mexico these pickled sliced carrots are called zanahorias en escabeche. 

They’re perfectly crisp and have just the right amount of heat!

These spicy carrots are usually served as an accompaniment or condiment to Mexican dishes.

Often times you’ll get them at taco stands, your favorite taco shop or Mexican restaurants, where they are placed on your table soon after you arrive. 

You can munch on them with corn chips, on their own, or wait for your food to arrive and use as a topping.

Certain brands of canned jalapeños include a few carrots and onions. My personal preference is to eat the carrots in the pickled jalapeno peppers first, then start eating the chiles.

Are Mexican Pickles Spicy

As I mentioned above, some cans of pickled jalapeños include carrots. I swear sometimes I think the carrots are much spicier than the actual jalapeños. 

But not all Mexican pickled vegetables are spicy. For example, pickled red onions are much milder than these spicy carrots.

If you prefer a milder spicy then the best way to control the heat level is if you make Mexican pickles at home. You can use jalapeños for a milder heat and serranos for a hotter pickled carrot. For an extra heat use habanero peppers.

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Don’t let the 11 ingredients scare you off, making these spicy pickled carrots is very easy and perfect for beginner with pickling foods.
A note on the Mexican oregano, if you can’t find it then regular oregano is fine to use.
For the hot peppers I like to use large jalapenos, but you can use whatever is available to you — in a pinch  you could even toss in a few chiles de arbol!

Sterilize The Jars for Storage

The first step before you begin with the preparing of the pickled carrots, is to sterilize your glass jars to store the pickled carrots.

1. In a deep pot add plenty of water to completely submerge the jars. Bring the pot of water to a boil then carefully place the thoroughly cleaned jars and lids and boil for 10 minutes.
2. Carefully remove from the hot water and set aside to come to room temperature before filling. 

You can use mason jars, pint jars, or canning jars or repurpose some clean glass jars from your pantry. (I’ve linked to the pint-sized jars I use at the bottom of this post.)

If you don’t have jars, you can use any very clean airtight container.

Much like my refrigerator pickles the recipe for these spicy carrots isn’t really a canning recipe because it makes smaller portions and there’s not water bath involved. 

How to Make Mexican Pickled Carrots

After you’ve sterilized your jars or airtight containers, then you can get started on the carrots.

How to Store

Store in the refrigerator in for up to one week. If you use a proper canning process they will last longer. 

How to Serve Mexican Pickled Carrots or Zanahorias en Escabeche

The great thing, and one of my favorite parts, of these spicy carrots is that you don’t have to wait a long time to enjoy them. Make them one day and within 24 hours you can start eating them.

Check out all the Mexican foods you can serve these pickled carrots as a topping or side dish. They go well on various Mexican dishes, anything that you’d like to add a little touch of heat. Make sure to put the pickled carrots in small bowls next to some fresh salsa when you’re serving them.

Tacos: Carne asada tacos, potato tacos, breakfast tacos, refried bean tacos, and chorizo tacos.

Tortas: torta de jamon, molletes, pambazos and milanesa tortas.

Enchiladas: Red enchiladas and enfrijoladas or bean sauce enchiladas. 

Soups: Sopa de fideo and sopa de conchas. They also go perfect with Mexican macaroni salad. 

Snack: You can also just grab some and put on top of corn chips as a fun crunchy delicious snack.

They Should be Crunchy not Mushy

Spicy Mexican pickled carrots should have a bit of a crunch to them and not be too soft or mushy.

Though I do understand we all have different tastes, and that is why I am leaving the “crunchiness” level up to you. 

FAQ

Can I make them mild?
Yes you can adjust the amount of heat. Use milder jalapeños and less of them.

How long do I have to wait to eat spicy pickled carrots after prepping?
It’s best to allow 24 hours so they can really develop their pickled taste and better textures.

Can I use baby carrots to make pickled carrots?
I’ve only ever used regular carrots, but yes you could also use baby carrots. Slice them in half and do remember they have a slight different flavor than regular ones.

Is it ok to reuse the pickling liquid?
Not for pickling more carrots, only use it once. But it would make a delicious, tangy and spicy marinade for your favorite protein. Don’t use too much though because the vinegar mixture can be an overpowering flavor. 

Are spicy pickled carrots good for you?
These pickled Mexican carrots are low in calories and fat. Carrots are a good source of Vitamins A and C. Chiles are also a good source of vitamin C. Additionally it’s believed that pickling gives greater health benefit. 

Authentic Mexican Pickled Carrots Recipe

Mexican zanahorias en escabeche are unlike other pickled carrot recipes. These are tangy, spicy, have a crispness to them and are addictive.

These pickled carrots are incredibly easy prepare. Just be sure to read through the entire recipe before you begin. Do also check out the tips in the notes section. 

You’ll see how easy it is to make them. It really won’t take you much more than 40 minutes or so. If you like you can double the recipe and make a big batch for personal consumption or to gift to family.

Next time you’re at your favorite Mexican restaurant and they offer you some pickled carrots, you can be proud that you too know how to make them at home. I really do think this will become another one of your favorite Mexican recipes. 

Buen provecho!

Tell me what do you like to top with these pickled carrots?

This recipe was originally published on my old blog in August of 2010. It has been continually updated for better user experience.

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