Taqueria-Style Spicy Pickled Carrots


Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
6 servings


  • 1 cup white vinegar

  • 1 cup water

  • 1 teaspoon coarse sea salt

  • ¾ pound carrots

  • 1 small yellow onion

  • 6 medium fresh jalapenos

  • 2 cloves garlic

  • 1 tablespoon vegetable oil

  • 2 large bay leaves

  • 1 teaspoon whole black peppercorns

  • 1 teaspoon dried Mexican oregano

  • 1 teaspoon cumin seeds

  • 1 teaspoon extra-virgin olive oil


  1. Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.

  2. Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.

  3. Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.

  4. Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Cook's Note:

You may not need all the vinegar mixture. Use it in another recipe such as a salad dressing or other canning recipe, if desired.

Nutrition Facts (per serving)

65 Calories
3g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 65
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 335mg 15%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 1g
Vitamin C 11mg 55%
Calcium 34mg 3%
Iron 4mg 23%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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