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    Home » Appetizers/Sides

    Taqueria Style Pickled Jalapenos and Carrots

    February 25, 2022 By Patrick 180 Comments

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    I'm on a pickled craze lately so I'm re-posting these Pickled Jalapenos and Carrots.  Have you tried these yet?!

    These beauties work wonders on tacos, tostadas, eggs, even sandwiches, and there's also a good chance you'll find yourself munching on the pickled carrots throughout the day.

    The quick pickling technique is so simple and you can apply it to loads of other veggies.  There are 9 recipes on the site that use this technique -- I'll list them all at the bottom of this post or you can always type "pickled" into this recipe search box. 

    Please give these a go if you're new to them, I think their little burst of acidity will brighten up any dish (or kitchen) 🙂 

     

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    How To Make Pickled Jalapenos and Carrots

    This recipe will make enough to fill a quart-sized Mason jar to the brim with pure zip -- you can also use two pint-sized jars if you want.   

    Note:  these instructions are not designed for long term canning.

    Please consider the following ingredient pic a reference point only.  The veggies and vinegar are doing most of the heavy lifting, so if you don't have all the spices on hand go ahead and make them anyway; most likely you'll be happy with the results.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

     

    Start by giving the jalapenos a good rinse and peeling the carrots, cutting both into 1/4 inch sized coins.

     

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

     

    It's always best to use caution when handling hot chili peppers, and that includes jalapenos!  A final hand washing is usually enough for me, but some peeps with sensitive skin may prefer gloves.  More info on working with hot chiles. 

    Saute a sliced onion and 4-6 roughly chopped garlic cloves in a glug of oil over medium heat.

     

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    As this the onion softens you'll have time to gather the dry ingredients.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    So in the above pic you've got:

    8-10 cracked black peppercorns
    1/2 teaspoon cumin seeds
    1 bay leaf (optional)
    1/2 teaspoon Mexican oregano  What is Mexican oregano?

    I usually give the spices a quick crush in the molcajete and then briefly saute them before adding the jalapenos, but this is optional.  And if like me you're frequently out of bay leaves then just skip it, as I've made this recipe without a bay leaf dozens of times and it still turns out awesome. 

    Add the jalapenos and carrots to the saucepan.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    Along with the spices if you haven't added them yet. 

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    Saute briefly and then add:

    1.5 cups of white vinegar
    1 cup water
    1 tablespoon Kosher or sea salt  

    Note that Kosher or pure sea salt are most commonly used for pickling.  The additives in iodized salt will sometimes affect the brine so it isn't recommended.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    Let this simmer for a few minutes or until the jalapenos turn army green.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    Once the jalapenos are changing color you can load up the jars.  Glass jars work best for this vinegar-based brine so I always default to Mason jars. 

    Each jar gets loaded with the jalapeno-carrot mixture and filled to the brim with the brine.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    You should have plenty of brine but if you run out you can always top them off with a splash of water.

    I usually let the jars cool on the counter a bit before capping and storing in the fridge.

    You can take a taste now and you'll get a good preview of their final flavor, but the jalapenos won't be fully pickled until they rest in the brine overnight.  

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    And the next day you'll have some serious zippppp!  

    They're so good and they act as the perfect final garnish on your tacos, tostadas, sandwiches, etc. 

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    These pickled jalapenos will keep in the fridge for a month or so, after which you can take the afternoon off of work to make a new batch.  Priorities right?

    And if you like these Pickled Jalapenos then you can use this quick pickling technique to make any of these:

    Pickled Onions

    Pickled Tomatillos

    Pickled Cabbage

    Pickled Serranos

    Extra Hot Pickled Jalapenos with Habaneros

    Pickled Radishes

    Pickled Potatoes

    Pickled Carrots Sticks

    Buen Provecho!

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Sometimes the zip from a pickled jalapeno will create the perfectly balanced taco bite. Making a batch of these Taqueria Style Pickled Jalapeno and Carrots is super easy and lets you control how much spice you want in your life. Buen Provecho. mexicanplease.com

    Taqueria Style Pickled Jalapenos and Carrots

    This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)
    4.57 from 116 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 8 (2 pints)
    Calories: 27kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 8-10 jalapenos
    • 2 carrots
    • 1 small onion
    • 4-6 cloves of garlic
    • olive oil
    • 1.5 cups white vinegar
    • 1 cup water
    • 1 tablespoon salt (Kosher or sea salt)
    • 1/2 teaspoon Mexican oregano
    • 1/2 teaspoon cumin seeds
    • 8-10 black peppercorns
    • 1 bay leaf (optional)

    Instructions

    • Give the jalapenos a rinse and then cut into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.
    • Peel and quarter the onion, chopping into thin slices.  Peel and roughly chop the garlic.
    • Heat a glug of oil in a medium sized sauce pan over medium heat.  Saute the onion and garlic for a few minutes.
    • Add the spices:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand. 
    • Add the jalapenos and carrots.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).  Simmer until the jalapenos are just turning army green in color.
    • Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  You can also use a single quart-sized Mason jar.  You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
    • I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time. 

    Notes

    Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.
    Glass containers seem to be the best choice for storage of this vinegar based brine.  Metallic containers not recommended. 
    It's also best practice to use a non-reactive pan when heating up the vinegar. 
    Always use caution when handling hot chiles -- here are some tips on handling hot chili peppers. 
    Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
    I recently experimented with adding Habaneros to this recipe for some additional heat.  See Extra Hot Pickled Jalapenos.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    You can easily modify the above recipe to make a tiny jar of Pickled Serranos:

    Want to quick pickle some serrano chile peppers? No problem! Here's an easy recipe that will fit in an 8 oz. Mason jar. mexicanplease.com

     

    And here's an easy way to make some Pickled Onions.

    Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. So good! mexicanplease.com

     

    Or you can use a similar technique to make some Pickled Tomatillos.

    These Pickled Tomatillos will give you a tart burst of acidity and they work wonders on tacos, quesadillas, and even sandwiches. So good! mexicanplease.com

     

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    Reader Interactions

    Comments

    1. Margaret

      March 13, 2023 at 11:38 am

      Is there any way to make these shelf stable? They are absolutely delicious!! I caned them with my homegrown veggies! We have made our garden bigger this year and I'm hoping for plenty of vegetables to can more foods! Thank you!

      Reply
      • Patrick

        March 17, 2023 at 8:09 am

        Hi Margaret! I haven't tried any long term preserving with this recipe yet, sorry I can't give a better answer. Cheers.

        Reply
    2. John Robert Small

      February 17, 2023 at 2:26 pm

      5 stars
      Second time making this seriously simple recipe...this time I'm using home grown carrots and peppers. Every Sunday I cook for the ill and elderly of our tiny mountain village in Coatepec Veracruz. This was a well loved "side" first time - do I'm making again this week. By the way this scares superbly - I'll do another 5X this week. Thanks VERY much for helping me learn to cook Mexican dishes! ❤️

      Reply
      • Patrick

        February 17, 2023 at 5:46 pm

        Hey thanks for your note John, so glad you found this recipe as it is one of my favs on the site. Looking forward to visiting that part of Mexico one day! Cheers.

        Reply
    3. jimAND ROSE nashwinter

      December 17, 2022 at 10:10 am

      5 stars
      love these recipes;

      Reply
      • Patrick

        December 19, 2022 at 4:06 pm

        Thank you! Cheers.

        Reply
    4. Lynn

      November 26, 2022 at 11:59 am

      4 stars
      This is my second time using your recipe and I love it. I was out of cumin seeds but they still came out delicious.

      Reply
      • Patrick

        December 03, 2022 at 10:08 am

        Thanks Lynn!

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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