Hot Mexican Pickles

Large jar of Hot Mexican Pickles from Supper in the Suburbs

Pickles are a big thing right now. Every time I turn on the TV or pick up a magazine I see chefs telling us that pickles are not only seriously tasty but also good for us. This combination of punchy flavour and guilt free enjoyment means that pickles are HOT right now. These Mexican Pickles are not only hot because of the pickled radishes and jalapeños but because they are bang on trend!

Most of us will be familiar with that vinegary jar of pickled jalapeños which are pulled out of the back of the cupboard when fajita night comes around, but what some of you may not know is that hot pickled carrots are also served up during a Mexican feast. By combining the two veggies with baby cucumbers, spring onions, radish and coriander, I’ve created a spicy condiment that not only works well with Mexican food but can jazz up any grilled fish or meat dish.

So I admit, these aren’t this isn’t the most authentic of pickle recipes but that doesn’t mean they feel out of place on a taco or two. I’ll be honest I don’t love these with beef tacos. Instead I prefer serving them with carnitas, shredded chicken or fish tacos. I’ve also had these pickles with a Mexican inspired prawn salad as well as on the edge of these roasted red peppers and sweet potato quesadilas.

Hot Mexican Pickles from Supper in the Suburbs

Recipe for Hot Mexican Pickles

Hot Mexican Pickles from Supper in the Suburbs

Hot Mexican Pickles

Having a jar of these hot Mexican pickles in the cupboard is the perfect way to liven up any meal.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiment, Ingredient
Cuisine Mexican
Servings 24 portions
Calories 46.17 kcal


  • 2 x 750ml jars



  • First begin by sterilising your jars and place to one side.
  • Slice the vegetables and garlic thinly into rounds and divide evenly between the two jars along with the coriander leaves.
  • In a heavy bottomed pan heat the vinegar slowly with the sugar and salt until the sugar has completely dissolved.
  • Pour over the vegetables and immediately put the tops on to the jars and seal tightly.
  • Allow the jars to cool completely before storing in a cool dark place.


You can easily sterilise your jars in your dishwasher, or by washing in soapy water and drying in a hot oven.
Once opened the jar will last in the fridge for a couple of weeks - just make sure you keep the vegetables below the vinegar line!


Calories: 46.17kcalCarbohydrates: 9.72gProtein: 0.6gFat: 0.1gSaturated Fat: 0.03gSodium: 104.42mgPotassium: 145.43mgFiber: 0.56gSugar: 7.76gVitamin A: 610.26IUVitamin C: 5.08mgCalcium: 17.46mgIron: 0.39mg
Tried this recipe?Let us know how it was!

Taco pickles made from salad veggies at Supper in the Suburbs

I love the process of pickling food. Freezing is always sold as the best way of preserving food but pickling is by far my preservation method of choice. I love that you capture the veggies in their raw, crunchy state and impact a lovely sharp tang from the vinegar or citrus being used to pickle.

What I love most about these Hot Mexican Pickles is not only that they have the distinctive vinegar hit of a pickle, but that they also have the heat of the jalapeños and peppery kick of the radish, but that they also have the sweetness of the carrots and a pinch of salt or two for good measure.

How to make Hot Mexican Pickles from SUpper in the Suburbs

Serve with…

If I’m perfectly honest I love these so much that I could (and have) eaten these straight out of the jar. If you’d rather eat my Hot Mexican Pickles with something other than just a fork, why not try it with one of these tasty Mexican recipes from some of my favourite food bloggers in the UK.


21 thoughts on “Hot Mexican Pickles”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.