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Taqueria Style Pickled Jalapenos and Carrots
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5 from 1 vote

Taqueria Style Pickled Jalapenos and Carrots

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Cuisine: Mexican
Servings: 1 pint jar
Author: Pam - For the Love of Cooking / Original by Simply Scratch


  • 1 tsp olive oil
  • 1/2 small yellow onion sliced thinly
  • 1/2 tsp whole black peppercorns
  • 1/4 tsp oregano
  • 1/4 tsp whole cumin
  • 1/4 tsp whole coriander seed
  • 6 jalapenos sliced
  • 2 carrots peeled & sliced
  • 4 cloves of garlic halved lengthwise
  • 3/4 cup vinegar
  • 1/4 cup water
  • 1 tbsp Kosher salt
  • 1 bay leaf


  • 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 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.