Taqueria Style Pickled Jalapenos and Carrots
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 Pint
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Course
Condiments
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Cuisine
Mexican
Taqueria Style Pickled Jalapenos and Carrots
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tsp olive oil
- ½ yellow onion sliced thinly, small
- ½ tsp black peppercorns whole
- ¼ tsp oregano
- ¼ tsp cumin seeds whole
- ¼ tsp coriander seed whole
- 6 jalapeños sliced
- 2 carrot peeled & sliced
- 4 cloves garlic halved lengthwise
- ¾ cup vinegar
- ¼ cup of water
- 1 tbsp kosher salt
- 1 bay leaf
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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