Best 3 Hot Pickled Carrots Recipes

Hot pickled carrots are a delightful and versatile side dish that adds a tangy, slightly spicy kick to any meal. Made with fresh carrots, vinegar, sugar, and a blend of spices, these pickled carrots are a great way to preserve the harvest and enjoy the deliciousness of carrots year-round. This article provides two variations of hot pickled carrots: a classic recipe and a spicy Sriracha version. Both recipes are easy to follow and require minimal ingredients, making them a perfect choice for busy home cooks. With their vibrant color and bold flavor, these hot pickled carrots are sure to become a favorite side dish or snack. They are also a great addition to salads, sandwiches, and wraps, adding a pop of flavor and crunch. So, gather your ingredients and let's get pickling!

Let's cook with our recipes!

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

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.

Provided by dawnie2u

Categories Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

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

HOT PICKLED CARROTS

Hot Pickled Carrots image

I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any...

Provided by Mary Ann Hanson

Categories Other Side Dishes

Time 30m

Number Of Ingredients 8

Ingredients

1 lb carrots, peeled and cut into sticks (i just use baby carrots)
1 large yellow onion, sliced and separated
3 jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp kosher or pickling salt
1/3 c sugar
1 c white vinegar
1 c water
1/2 Tbsp dried oregano (if you have fresh use it!)

Steps:

1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

Just like in the restaurant.

Provided by Elaine Laskowski

Categories Vegetables

Time 20m

Number Of Ingredients 10

Ingredients

2 lb carrots, sliced on diagonal
2 yellow onions, peeled and sliced
1 1/2 qt warm water
7 oz whole canned jalapeno peppers with liquid
1 Tbsp dried oregano
6 clove garlic
2 c cider vinegar
1/4 c vegetable oil
2 bay leaves
1 Tbsp salt

Steps:

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

Tips:

Choose the right carrots: Look for fresh, firm carrots with smooth skin and no blemishes. Avoid carrots that are soft, shriveled, or have cracks.
Wash and peel the carrots: Scrub the carrots thoroughly under running water to remove any dirt or debris. Then, peel the carrots using a vegetable peeler or a sharp knife.
Cut the carrots into desired shapes: You can cut the carrots into slices, sticks, or rounds. The size and shape of the carrots will depend on your personal preference.
Make the pickling solution: The pickling solution is typically made with a combination of vinegar, water, sugar, and spices. You can use white vinegar, apple cider vinegar, or rice vinegar. The type of vinegar you use will affect the flavor of the pickled carrots.
Bring the pickling solution to a boil: Bring the pickling solution to a boil in a saucepan over medium heat. Once the solution boils, remove it from the heat and let it cool slightly.
Add the carrots to the pickling solution: Pour the cooled pickling solution over the carrots in a jar or container. Make sure the carrots are completely submerged in the solution.
Seal the jar or container: Seal the jar or container tightly and store it in a cool, dark place for at least 24 hours before eating. The longer you store the pickled carrots, the more flavorful they will become.

Conclusion:

Hot pickled carrots are a delicious and easy-to-make side dish that can be enjoyed year-round. They are perfect for adding a sweet and tangy flavor to your favorite meals. Whether you are looking for a snack, a side dish, or a topping for your favorite sandwich or salad, hot pickled carrots are a great option. So next time you are looking for a tasty and healthy snack, give hot pickled carrots a try!