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.
How to Make Taqueria Style Pickled Jalapenos and Carrots
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.
Equipment
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 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.
Simple easy and appetizing…I hope that I am patient enough to wait for 1-2 months!
You can eat them right away! They will last in your fridge for 1-2 months (unless you eat them all first).
Pam
Love pickled things! These look creat — tons of flavor. Nice and spicy, too — my kind of stuff. Thanks!
What a nice combination of pickled ingredients. Very nice condiment.
Bookmarked for use very soon. Thanks, Diane
My mom loved pickles Pam and these looks amazing!!
I love pickled veggies on my tacos! Jalapenos and onions are an especial favorite. I can’t say I’ve ever tried pickled carrots, but I will now!
I love pickled veggies! I’ll have to give these a try. I doubt they’ll last more than a few days in our house…
What kind of vinegar did you use? I have quite a few varieties and not sure which to try first.
Amy,
I used plain white vinegar.
-Pam
Which kind of kosher salt do you use?
https://www.tastecooking.com/kosher-salt-question/
See ingredient photo up above.
-Pam
Can you can these for later use
Laura,
I’m sure you can, just follow proper canning instructions. Please let me know how they turn out.
-Pam
I read on another site that if canning for future use you should omit the oil because it may promote spoilage and cause the lids to not deal right. And your vinegar must not just be table vinegar. I think it said it must be 5%
Sherri,
Thank you for your information!!!
-Pam
These are fantastic!! My husband can’t stop raving about them!
Jen,
I’m so glad you and your husband like them! Thanks for taking the time to let me know.
-Pam
Came out amazing, made for a happy husband, thank you!
A different type of question perhaps…the fork that is shown in the images of the jarred jalapeños, where did you get it from?
Thanks again, from Florida!
Shannon,
I’m happy your husband likes them! Thank you for letting me know.
I got the fork several years ago at Home Goods. They came in box set with a few different styles of these small appetizer forks.
-Pam
Can I give these a hot water bath and store for later use?
Debbie,
I’ve never tried actually canning them so I’m not sure how they would turn out, but I would assume they would be tasty, just make sure to follow proper canning instructions.
-Pam