Taqueria Style Pickled Jalapenos and Carrots
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 (2 pints)
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Calories
27 kcal
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Course
Main Course, Appetizer
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Cuisine
Vegetarian
Taqueria Style Pickled Jalapenos and Carrots
Description
The pickling process starts by rinsing and slicing the jalapeños and carrots into thin pieces, complemented by thinly sliced onion and chopped garlic. These aromatics and spices such as cumin seeds, Mexican oregano, and peppercorns are briefly sautéed in olive oil to release their flavors. Adding white vinegar, water, salt, and optionally a bay leaf creates a pickling brine that simmers until the jalapeños just begin to change color.
The cooked vegetable mixture is then transferred to sterilized glass jars filled to the brim with the brine. This vinegar-based pickling ensures a crisp, tangy, and mildly spicy flavor typical of taqueria-style condiments. Using glass jars and non-reactive cookware protects the brine’s quality, and kosher or sea salt is preferred to avoid off flavors from additives in iodized salt.
The pickled jalapeños and carrots are a classic accompaniment to tacos, tostadas, and other Mexican dishes, adding bright acidity and spice. The recipe can be adapted by adding other chiles, such as habaneros, for extra heat.
Care should be taken when handling hot chiles by avoiding direct contact with skin and eyes. The pickles store well refrigerated and develop flavor over time.
Ingredients
- 8-10 jalapeños
- 2 carrot
- 1 onion small
- 4-6 cloves garlic
- olive oil
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon salt Kosher or sea salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin seeds
- 8-10 black peppercorns
- 1 bay leaf optional
Instructions
- Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
- Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
- Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
- Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
Notes
- Use kosher, sea, or pickling salt rather than iodized salt to prevent unwanted flavors in the brine.
- Prepare and store pickles in glass containers to preserve flavor and avoid reactivity.
- Use non-reactive cookware, like stainless steel or enameled pans, to heat the vinegar brine safely.
- Handle hot chiles cautiously to avoid skin or eye irritation.
- For extra heat, add habaneros following the same process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(2 pints)
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 14mg | 1% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 19mg | 21% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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