Taqueria Style Pickled Jalapenos and Carrots

Name: Taqueria Style Pickled Jalapenos and Carrots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 Pint
Ingredients: 1 tsp olive oil; ½ small yellow onion; ½ tsp whole black peppercorns; ¼ tsp oregano; ¼ tsp whole cumin; ¼ tsp whole coriander seed; 6 jalapeños; 2 carrots; 4 cloves of garlic; ¾ cup vinegar; ¼ cup of water; 1 tbsp kosher salt; 1 bay leaf

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
1 Pint
Course
Condiments
Cuisine
Mexican

Taqueria Style Pickled Jalapenos and Carrots

Brielle Sherman

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 tsp olive oil
½ small yellow onion sliced thinly
½ tsp whole black peppercorns
¼ tsp oregano
¼ tsp whole cumin
¼ tsp whole coriander seed
6 jalapeños sliced
2 carrots peeled & sliced
4 cloves of garlic halved lengthwise
¾ cup vinegar
¼ cup of water
1 tbsp kosher salt
1 bay leaf

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Instructions

Heat the olive oil in a saucepan over medium heat.
Add the onions, peppercorns, oregano, cumin, and coriander.
Cook, stirring often, until fragrant and softened, about 4-5 minutes.
Add the jalapeno, carrots, and garlic halves.
Cook, stirring often, for 1 minute. Add the vinegar, water, salt, and bay leaf.
Simmer for a few minutes, until the veggies start to soften and turn color.
Remove from the heat.
Spoon the pickled vegetables into a pint-sized glass jar.
Pour the brine over the top of the veggies. Cool and enjoy.
Store in the refrigerator with an airtight lid. They will last for 1-2 months unless you eat them all first. Enjoy.