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Spicy Pickled Carrots

User Rating 5 Star Rating (9 Reviews)


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These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.


  • 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
  • 5 cloves garlic peeled and diced
  • 1 1/2 cups vinegar
  • 1 1/2 cups water
  • 10 bay leaves, whole
  • 8 peppercorns
  • 1 teaspoon salt
  • 6 oz. pickled jalapenos


Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.

Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely Delish!, Member JennyOndioline

After loving the fiery pickled carrots served at a Florida Mexican place, I decided it was time to make my own when I had an abundance of carrots from the garden. This recipe is the real deal, very authentic. I also love that it has little salt compared to most pickling recipes.

12 out of 13 people found this helpful.

See all 9 reviews

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