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4.9 from 66 votes

Taqueria-Style Pickled Jalapenos and Carrots Recipe

This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 16
Calories: 20 kcal
Course: Appetizer , Snacks
Cuisine: American , Mexican

Ingredients

  • 4-5 Jalapeno peppers
  • 2 medium sized carrots peeled
  • 2 garlic cloves chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Mexican oregano
  • 1 teaspoon black peppercorns
  • 1 cup water
  • 1 cup white vinegar
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 tablespoon Honey or sugar optional

Instructions

    Cup of Yum
  1. Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
  2. Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
  3. Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
  4. Add the remaining ingredients and bring to a quick boil.
  5. Reduce the heat and simmer for 10 minutes.
  6. Cool, then transfer to a jar. Enjoy.

Notes

  • Makes about a quart.

Nutrition Information

Calories 20kcal (1%) Carbohydrates 2g (1%) Sodium 442mg (18%) Potassium 36mg (1%) Sugar 1g (2%) Vitamin A 1310IU (26%) Vitamin C 4.7mg (5%) Calcium 7mg (1%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 20

% Daily Value*

Calories 20kcal 1%
Carbohydrates 2g 1%
Sodium 442mg 18%
Potassium 36mg 1%
Sugar 1g 2%
Vitamin A 1310IU 26%
Vitamin C 4.7mg 5%
Calcium 7mg 1%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.