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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.
You’re just going to toss everything in a bowl and let it marinate for a little bit.
Grab an onion. I was growing them, so I got this one from the garden. It looks a bit gnarly…
…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!
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
- 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.
- To serve, drain vegetables into a small serving dish and offer at the table as a garnish.
- 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.
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This was originally published Aug. 22, 2015 and has been updated, refreshed and published today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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This looks delicious. A great side order for our August themed menu. I’m learning so much from being a member of this wonderful Progressive Eats group.
Lynn,
I feel the same way! It’s interesting to watch everyone’s take on the theme each month.
My favorite mixture on a banh mi sandwich!
Karen,
RIGHT! Not even Mexican, but can be so useful for so many other things!
Pickles make any dish pop! Love this version! and your garden onion is beautiful <3
Ansh,
I have to say, it is pretty rewarding to walk out to the garden, pluck a papery onion, and have it be beautiful inside!
I love quick pickles and yours look amazing Dorothy! I love that you were able to pull that beautiful onion out of the ground and snap you have pickled veggies! Perfect accompaniment for any gathering.
Jane,
Snap….it’s ready!
You must have a fabulous garden! Love that your own harvest was used in this yummy condiment!
Liz,
I go hit or miss on my garden, depending on the year and my laziness!
So easy! But we thought these were too sour … strange for me to say, because I definitely prefer sour pickles over sweet, but I think I’ll try this again with a little more sugar, and maybe a little less vinegar, plus a jalapeno. It did go really well with the Mexican dish I made last night.
Maggie,
Glad you tried them! Of course add more sugar (or honey or agave) if you like…sweet is a very personal taste, isn’t it? A jalapeno would be great in here if your people can take a bit of heat!
I seriously love pickled anything. Love this!
Love these. Can’t wait to make them.
I always scarf on these at Mexican restaurants. Now I’ll try my own and scarf on them at home! GREG
I love pickled onions! Ive never tried the carrots before but they look just as yummy!
Pickled onions and carrots sounds really good, I am saving this one!
So darned easy!!! And perfect to garnish all sorts of yummy entrees!!!
Easy and simple recipe – that’s my kind of food to enjoy! I can imagine the delicious tangy flavors this pickled onions add to any dish! Yum!
Love all the pickled veggies! These look fantastic!
I love all things pickled! These look so yummy!
This is not only beautiful, but delicious — I’m jealous of your garden onion!
I have to say I never eat that carrot onion thing on the side because I didn’t know what it was. Now that I see what’s in it, it sounds pretty dang good! Thanks for opening my eyes on this one, Dorothy 🙂
Andi,
Unless they put peppers in it, it is simply pickled veg. It goes really well and sparks everything!
yeah I can see myself using this in everything!!!
Amanda,
I have put in on lunch and dinner for the last 3 days!
I’m convinced everything should be pickled! Looks delish!
Carol,
That is so interesting! I am going to try putting cukes in mine now, too.