• Quick Mexican Pickled Onions and Carrots

    by Dorothy Reinhold on August 22, 2015

    Print This Post Print This Post Easy and Quick Mexican Pickled Onions and Carrots | Mexican Restaurant Pickled Vegetables Recipe | ShockinglyDelicious.com

    You know that little bowl of pickled vegetables they bring you at Mexican restaurants?

    It usually has sliced onions, diagonally cut carrots and sometimes hot pepper rings, swimming in a salty vinegar bath.

    You can make it in 30 minutes, and it’s a great little garnish or addition to tacos, burritos, Mexican bowls, nachos, or any Latin-flavored dish that comes out of your kitchen.

    Easy and Quick Mexican Pickled Onions and Carrots | Mexican Restaurant Pickled Vegetables Recipe | ShockinglyDelicious.comThat looks good, doesn’t it?

    Picking a red onion from the garden on ShockinglyDelicious.comGrab an onion from the garden. This one looks a bit gnarly…

    Red Onion on ShockinglyDelicious.com…but once peeled looks very presentable!

    Grab a carrot and the bottle of apple cider vinegar from the pantry, and let’s get to it.

    Quick Mexican Pickled Onions and Carrots

    Prep Time: 2 minutes

    Cook Time: 2 minutes

    Total Time: 34 minutes

    Yield: Serves 4-6

    Pickled onion and carrot are traditional garnishes or condiments offered at Mexican restaurants as a flavor brightener. Make your own in 30 minutes.


    • 1/2 cup apple cider vinegar
    • 1/4 cup water
    • 1 tablespoon sugar (I used Vanilla Sugar)
    • 1 teaspoon kosher salt
    • 1/2 of a large red onion, peeled and cut into slices
    • 1 carrot, scrubbed and sliced on the diagonal


    1. In a small sauce pan, heat the vinegar, water, sugar and salt until boiling. Turn heat off. Add onion and carrot slices to hot liquid, put a lid on the pan, and let it sit for 30 minutes. You are not cooking the vegetables, but the hot liquid will pickle them faster than room temperature liquid.
    2. To serve, drain vegetables into a small serving dish and offer at the table as a garnish.
    3. Serves 4-6.


    Recipe source: Dorothy Reinhold | Shockingly Delicious

    Note: You may also add a Jalapeno sliced into thin rings to the mixture, but it will make the whole thing hot. I often do a separate jar of quick pickled Jalapenos, since not everyone likes the heat.


     Quick Mexican Pickled Onions and Carrots soaking in brine on ShockinglyDelicious.com

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