Recipes » Pickled Carrots and Jalapeños with Red Onion

Pickled Carrots and Jalapeños with Red Onion

Colorful jars of Pickled Carrots and Jalapeños with Red Onion are a tangy condiment that keeps well in your fridge all week! Lime juice and cilantro flavors infuse throughout these vegetables, making them a delicious oil-free addition to tacos, burritos, and bowls.

A white plate of Pickled Carrots Jalapeños and red onions with a jar of the same pickled vegetables in the background.

Why I Developed This Recipe

I love simple condiments that can add flavor to a variety of dishes. Quick pickles like these are a great way to jazz things up – make up a batch of these on the weekend, and add them to your meals all week. Try serving them with these Refried Black Beans or Air Fryer Taquitos!

Recipes like this are so versatile. Adjust the proportions of the carrots and jalapeños to suit your spice-level preference. Try adding more onions for a bigger pop of color. Experiment with the size and shape of the vegetables – thicker slices to be served alongside a burrito, and thinner as a topper for tacos.

Make sure to save the leftover pickling liquid when the jar is empty! Try using it to flavor sandwich fillings such as chickpea salad, or use it in place of vinegar in your favorite salad dressing recipe.


  • Carrots, Jalapeños, and Red Onions – The veggies that form the base of this recipe. Vary the proportions and size of these vegetables based on your preferences.
  • Cilantro and Garlic – These add a subtle but welcome flavor enhancement to the jar. I call for cilantro stems here rather than leaves as they have just as much flavor, but are sturdier.
  • Lime Juice – Lime juice adds the perfect Mexican-style flair to these vegetables.
  • White Vinegar, Salt, and Sugar – These are the basic ingredients of quick pickles.
  • Water – This helps dilute the vinegar so the flavor is not too strong in the final product.


Slice the vegetables to a size that fits with how you will use these pickled vegetables.

Slice the garlic and pull the leaves off of the cilantro stems. Place both in the bottom of a pint mason jar. If you do not have a mason jar, any tightly lidded container will work, as long as you keep the vegetables fully submerged in the pickling liquid.

Pack the veggies into the jar and pour the lime juice over them. 

Bring the vinegar, water, salt, and sugar to a boil over medium-low heat, stirring to dissolve. When the mixture is just starting to boil, turn off the heat.

NOTE: do not inhale near the boiling vinegar as it can irritate your throat.

Carefully pour the vinegar mixture over the vegetables in the jar.

Place a lid on the jar and tap the bottom of the jar lightly on the counter to encourage the vinegar to fill in all the spaces between the vegetables. Pour more of the hot vinegar mixture into the jar if needed.

Refrigerate. You can enjoy these vegetables after 4 hours, but for the fullest pickle flavor, let them rest overnight.

Jar of pickled carrtos jalapeños and onions with a black lid

Frequently Asked Questions

Can this recipe be canned in a water bath canner?

No, this recipe can NOT be canned safely. Canning is a food preservation method intended to make foods shelf-stable, however, to safely can foods, you must use recipes that are properly tested. See this article from Iowa State University Extension and Outreach entitled Choose a Safe Canning Recipe for a good explanation of the importance of using a tested recipe for canning.

How long do these quick pickled vegetables keep in the refrigerator?

These vegetables will keep in the refrigerator for about a week.

What is the difference between pickled and fermented vegetables?

In general, fermentation uses salt to preserve the vegetables, and the tangy flavor develops over time as part of the natural process. For these vegetables, as for most quick pickle recipes, we rely on vinegar and other acidic ingredients, such as lime juice, to provide the sour flavor.


Pickled Carrots and Jalapeños with Red Onion

A white plate with pickled carrots jalapeños and red onions on top.

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This Pickled Carrots and Jalapeños with Red Onion recipe is a delicious accompaniment to your Mexican-style meals!

  • Author: Jennifer @ Always Add Alliums
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 1 pint 1x
  • Category: Side Dish, Salad
  • Method: Quick Pickle
  • Cuisine: Mexican-inspired
  • Diet: Vegan



1 large clove Garlic, sliced thin

20 Cilantro stems, leaves removed

1/4 medium Red Onion, sliced

2 medium Carrots, sliced

3 Jalapeños, seeded and sliced

2 Limes, juiced

3/4 cup White Distilled Vinegar

1/4 cup Water

1/81/4 teaspoon Salt (to taste)

1/4 teaspoon Sugar


  1. Place Garlic and Cilantro stems in the bottom of a pint jar.
  2. Tightly pack Carrot, Jalapeño, and Red Onion into the jar..
  3. Pour Lime Juice over the vegetables.
  4. Bring Vinegar, Water, Salt, and Sugar to just boiling over medium-low heat.
  5. Carefully pour the Vinegar mixture over the vegetables in the jar.
  6. Tap gently on the counter to help the pickling liquid settle in the space between the vegetables. 
  7. Cover the jar with a tightly fitting lid and refrigerate for 4 hours, or overnight.


Do not inhale near the boiling vinegar as it can irritate your throat.

See the Method section of the post for detailed instructions.

Vary the proportions and sizes of the vegetables according to the desired result.

The vegetables can be enjoyed after 4 hours in the refrigerator, however for the full pickle flavor, refrigerate overnight.

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