Quick Mexican Pickled Onions and Carrots

by Dorothy Reinhold on August 26, 2019


Print This Post Print This Post Quick Mexican Pickled Onions and Carrots are traditional garnishes or condiments offered at Mexican restaurants as a flavor brightener. Make your own in 30 minutes.

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

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 dinner bowls, nachos, or any Latin-flavored dish that comes out of your kitchen.


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

You’re just going to toss everything in a bowl and let it marinate for a little bit.

Picking a red onion from the garden on ShockinglyDelicious.comGrab an onion. I was growing them, so I got this one from the garden. It looks a bit gnarly…

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

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

These pickled vegetables will perk up nearly any main course you can think of!

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.

Ingredients

  • 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

Directions

  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.

Notes

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.

http://www.shockinglydelicious.com/quick-mexican-pickled-onions-and-carrots/

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

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This was originally published Aug. 22, 2015 and has been updated, refreshed and published today.

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