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Home » Recipes » Summer Recipes

Hot Mexican Pickles

Published: Jul 8, 2015 · Modified: Sep 19, 2022 by Emma · This post may contain affiliate links · 22 Comments

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These Hot Mexican Pickles are the perfect way of preserving crisp veggies with a real kick! Get the recipe below.

Pickles with a punch

Most of us will have a jar of pickled jalapeños at the back of the cupboard ready for fajita night. 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. They work well with Mexican food but can equally jazz up any grilled fish or meat dish.

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,
  • the peppery kick of the radish,
  • the sweetness of the carrots, and
  • a pinch of salt or two for good measure.

These aren't necessarily the most authentic of pickle recipes but that doesn't mean they feel out of place on a taco or two. You can find some serving suggestions at the end of this post.

The perks of pickling

But did you know that pickles are not only seriously tasty but also good for us. Pickles are great for your gut as they're full of probiotics.

I also love the process of pickling food as its great for preventing waste. Freezing is one of the best ways 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 impart a lovely sharp tang from the vinegar or citrus being used to pickle.

There's no loss of flavour or texture in this recipe!

Hot Mexican Pickles from Supper in the Suburbs

The recipe

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.
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Condiment, Ingredient
Cuisine Mexican
Servings 24 portions
Calories 46.17 kcal

Equipment

  • 2 x 750ml jars

Ingredients
 
 

  • 1 larg carrot
  • 6 baby cucumbers
  • 3 jalapeños or other chilli of your choice
  • 15 radishes
  • 4 cloves garlic
  • 1 handful coriander leaves only
  • 1 teaspoon salt
  • 250 ml distilled white vinegar
  • 750 ml red wine vinegar
  • 150 g granulated sugar

Instructions
 

  • 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.

Notes

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!

Nutrition

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!

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.

Fully Loaded Vegan Nachos

Fully Loaded Vegan Nachos

Crispy Cauliflower Tacos (vegan)

Crispy Cauliflower Tacos

Cheese Sweetcorn Quesadillas

Cheesey Sweetcorn Quesadillas

Slow cooked black beans perfect for tacos

Slow Cooked Black Bean Tacos

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Reader Interactions

Comments

  1. Roz says

    July 08, 2015 at 8:46 am

    Words cant describe how much I love pickles. I make them all the time and theres always a variation in my fridge! love your pics 🙂

    Reply
    • Emma Walton says

      July 08, 2015 at 9:24 am

      Thanks Roz! I've become a bit of a pickle fiend over the last few months too. They just go with everything 😀 my watermelon and feta salad also has pickled shallot. They are delish.

      Reply
  2. Tracy says

    July 08, 2015 at 12:38 pm

    These sound absolutely delicious - I can't wait to try and make them myself.

    Reply
    • Emma Walton says

      July 08, 2015 at 12:45 pm

      Thanks Tracy 😀 I'd love to hear from you if you do xx

      Reply
  3. Dannii @ Hungry Healthy Happy says

    July 09, 2015 at 10:42 am

    I am literally obsessed with pickles. I eat pickles chillies straight out of the jar and my husband thinks I am crazy haha.

    Reply
    • Emma Walton says

      July 09, 2015 at 10:55 am

      Me too!!!! But they taste so good! In that sense I think they are great diet food, full of flavour and so easy to snack on to kill any cravings 🙂

      Reply
  4. Bintu | Recipes From A Pantry says

    July 09, 2015 at 2:26 pm

    My OH really loves his pickles (does that sound rude) so would love this recipe.

    Reply
    • Emma Walton says

      July 09, 2015 at 2:41 pm

      Haha not at all 😉 you'll have to make them for him 😀

      Reply
  5. Kerry @ Kerry Cooks says

    July 13, 2015 at 1:10 pm

    Ooh these look yummy and so colourful!

    Reply
    • Emma Walton says

      July 13, 2015 at 1:14 pm

      Thanks Kerry 😀 colourful food always tastes best but you know that 😉

      Reply
  6. Brian Jones says

    January 22, 2016 at 10:50 am

    I love the sound of this, it is fairly similar to a mix found often here in Hungary, definitely giving this a try next harvest season 🙂

    Reply
    • Emma Walton says

      January 22, 2016 at 2:47 pm

      Thanks Brian! I didn't know that pickles were common in Hungary. What are they like?

      Reply
  7. khadija says

    January 22, 2016 at 2:30 pm

    Pickled cucumbers for burgers! so yum! I haven't thought of pickling carrots, but now i see why not!

    Reply
    • Emma Walton says

      January 22, 2016 at 2:48 pm

      I was the same Khadija - in fact I posted my pickled cucumbers (or gherkins as we call them) on here too! The more I started pickling veg the more I realised you could pickle anything!

      Reply
  8. Teresa says

    January 22, 2016 at 2:47 pm

    I've never made pickles before and they seem so easy! I love the bright colors and a Mexican twist!

    Reply
    • Emma Walton says

      January 22, 2016 at 2:59 pm

      Teresa you must make some! They not only look fab but they taste so vibrant and are good for you too! Lots of good bacteria in pickles which help to maintain a healthy and happy gut 🙂

      Reply
  9. Immaculate says

    January 23, 2016 at 4:08 am

    This is right up my alley anything spicy , sweet and with a kick that's .I love pickled carrots ! But have never tried a veggie combo before. They really look delish!!!

    Reply
    • Emma Walton says

      January 23, 2016 at 9:16 am

      Thanks Immaculate. Sounds like you would love these. You should definitely give them a try!

      Reply
  10. David @ Cooking Chat says

    January 23, 2016 at 10:28 am

    creative approach to pickles! I tend to think basic dil pickles but you show they can in many ways.

    Reply
    • Emma Walton says

      January 23, 2016 at 2:00 pm

      Thanks David until about a year ago I was exactly the same as you! But now I pickle everything and anything. Did you know that you can even pickle fruit!!!

      Reply
  11. Marisa Franca @ All Our Way says

    February 21, 2016 at 7:41 pm

    I simply love pickles and to have them extra spicy would be great!! I love the color of the vegetables -- reminds me of Italian giardiniera. Will definitely try the recipe!!

    Reply

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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