Best 2 Aunt Pollys Mexican Pickled Carrots Recipes

If you're looking for a delicious and easy-to-make pickled carrot recipe, Aunt Polly's Mexican Pickled Carrots are the perfect choice. This traditional Mexican dish is a delightful blend of sweet, sour, and spicy flavors, and it's sure to be a hit at your next gathering or potluck. This classic Mexican recipe has been passed down for generations, and it's sure to become a favorite in your home as well.

Here are our top 2 tried and tested 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.

PICKLED CARROTS AND JALAPENOS

Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

Tips:

Choose firm and fresh carrots for pickling.
Use a variety of colors of carrots (white, orange, red, purple) for a more visually appealing dish.
Cut the carrots into uniform slices or sticks for even pickling.
Use a clean glass jar with a tight-fitting lid for storing the pickled carrots.
Make sure the pickling liquid covers the carrots completely.
Store the pickled carrots in a cool, dark place for at least 2 weeks before eating.
Pickled carrots can be stored in the refrigerator for up to 6 months.
Serve pickled carrots as a side dish, appetizer, or condiment.

Conclusion:

Aunt Polly's Mexican pickled carrots are a delicious and easy-to-make recipe. They are perfect for adding a pop of flavor and color to tacos, burritos, nachos, and other Mexican dishes. With just a few simple ingredients and a little time, you can enjoy these pickled carrots all year long.