Mexican Style Pickled Carrots

For the taco to really hit the spot, and not leave me lonely and forlorn, a mix pickle of carrots, radishes and jalapenos is essential.

For something that is so darned easy to whip up and so vital to the taco experience, why more restaurants refuse to have it on hand is well beyond my simple reasoning. Any ideas?

You on the other hand, my fiery little friends, can rest easy now that this recipe is on hand and ready for action…try it and revel in the simplicity of the crunchy, spicy, piquant, herbaceous perfection that goes so well with just about anything (and makes a delightful and unexpected side dish when in a pinch…) and of course…enjoy


4 large carrots, peeled and sliced on an angle
1 bunch radishes, washed and quartered
1-2 large jalapenos (more if you really like spicy), sliced into thick rounds
1 clove garlic, sliced thin
1 teaspoon Mexican oregano
1 small white onion, minced
1 cup white vinegar
1 cup water
½ teaspoon sugar
2 teaspoons salt


Toss together the carrots, radishes and jalapenos and fit into a large glass container (with a lid)

In a large sauce pan, combine the garlic, oregano, onion, vinegar, water, sugar and salt. Bring to a simmer for two minutes.

Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 3 hours. Can be kept for up to two months.

Yup, it’s that easy.


Makes 1-½ cups of fantastic.