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Taqueria Style Pickled Jalapenos and Carrots

Taqueria Style Pickled Jalapenos and Carrots

I’ve had a craving for Mexican food for a few days so I decided to make some tacos for dinner. When looking for recipe ideas, I stumbled upon a recipe at Simply Scratch for these taqueria style pickled jalapenos & carrots and knew they would be a terrific condiment for the tacos but also great to have on hand for other Mexican favorites like tostadas, enchiladas, and nachos. I loved that these are quick refrigerator pickled veggies so I don’t have to worry about doing the canning process.  This recipe was easy to make and the pickled jalapenos, carrots, and onions tasted amazing on our pork tacos.

Taqueria Style Pickled Jalapenos and Carrots

How to Make Taqueria Style Pickled Jalapenos and Carrots

Heat the olive oil in a skillet 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.

Taqueria Style Pickled Jalapenos and Carrots

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.

Taqueria Style Pickled Jalapenos and Carrots

Taqueria Style Pickled Jalapenos and Carrots

Taqueria Style Pickled Jalapenos and Carrots

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Condiment
Cuisine: Mexican
Servings: 1 pint jar
Author: Pam - For the Love of Cooking / Original by Simply Scratch

Ingredients

  • 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 jalapenos sliced
  • 2 carrots peeled & sliced
  • 4 cloves of garlic halved lengthwise
  • ¾ cup vinegar
  • ¼ cup water
  • 1 tbsp Kosher salt
  • 1 bay leaf

Instructions

  • Heat the olive oil in a skillet 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.
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17 Comments

    1. You can eat them right away! They will last in your fridge for 1-2 months (unless you eat them all first).

      Pam

    1. Laura,

      I’m sure you can, just follow proper canning instructions. Please let me know how they turn out.

      -Pam