Salt & Wind Travel

Escabeche | Hot Mexican Pickled Carrots

All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. She’s a rare breed as she’s one of a handful of Master Food Preservers in the nation, which means she spreads the word about preserving via her numerous endeavors from her events and store and more. And her recipes like these Hot Mexican Pickled Carrots.

Mexican Pickled Carrots Recipe

Needless to say, when we met, it was quite clear Delilah and I were equally food obsessed and we quickly became friends. When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans. Of them all, this recipe for Mexican pickled carrots was a crowd favorite.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Mexican Pickled Carrots Recipe

{Escabeche} Hot Mexican Pickled Carrots Recipe

An easy recipe for classic Mexican pickled carrots with onions, jalapenos, and oregano by master food preserver, Delilah Snell.
5 from 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2.5 quarts
Calories 471 kcal


  • 1 jalapeño pepper
  • 1/3 cup canola, grapeseed, or peanut oil
  • 3 large carrots ends trimmed and thinly sliced
  • 3 medium yellow onions quartered and thinly sliced
  • 1 medium head garlic separated into cloves and peeled
  • 4 cups cider vinegar
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon unrefined cane sugar optional
  • 1/2 tablespoon dried thyme leaves optional


  • Heat The Vegetables: Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed – do not burn!
    1 jalapeño pepper, 1/3 cup canola, grapeseed, or peanut oil, 3 large carrots, 3 medium yellow onions, 1 medium head garlic
  • Simmer The Liquids: In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
    4 cups cider vinegar, 2 tablespoons kosher salt, 2 bay leaves, 1 tablespoon black peppercorns, 1 tablespoon dried Mexican oregano, 1 tablespoon unrefined cane sugar, 1/2 tablespoon dried thyme leaves
  • Jar The Eschabeche: Fill prepared jars, leaving 1/2-inch of headspace. If you are going to can them process in a water bath for 10 minutes. Alternatively, you can just put all the jars in the fridge and enjoy them within the next month.



Serving: 1batchCalories: 471kcalCarbohydrates: 34gProtein: 3gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gSodium: 5667mgPotassium: 856mgFiber: 7gSugar: 16gVitamin A: 14624IUVitamin C: 24mgCalcium: 148mgIron: 3mg
Keyword canning recipe, escabeche recipe, mexican pickles
Tried this recipe?Mention @saltandwind or tag #swsociety!

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