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Taqueria Style Pickled Jalapenos and Carrots
5 from 9 votes

Taqueria Style Pickled Jalapenos and Carrots

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

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

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

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