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) 🙂
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.
Start by giving the jalapenos a good rinse and peeling the carrots, cutting both into 1/4 inch sized coins.
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.
As this the onion softens you'll have time to gather the dry ingredients.
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.
Along with the spices if you haven't added them yet.
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.
Let this simmer for a few minutes or until the jalapenos turn army green.
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.
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.
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.
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:
Extra Hot Pickled Jalapenos with Habaneros
Buen Provecho!
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Taqueria Style Pickled Jalapenos and Carrots
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
You can easily modify the above recipe to make a tiny jar of Pickled Serranos:
And here's an easy way to make some Pickled Onions.
Or you can use a similar technique to make some Pickled Tomatillos.
Still hungry?!
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Darlene Holt
I made this recipe last year during the pandemic. It was the delicious. I'm not a fan of cumin I was still able to make this without cumin. I used a small amount of Taco packaged seasoning, it may sound weird but it came out wonderful. I'm planning on making these for Christmas gifts this year 2021. I can't wait, they are all going to love this!!! Thank you very much for this recipe
Patrick
Cheers Darlene, thanks much for mentioning your adjustments!
Ann Wilbanks
I've been looking for this recipe for years, since eating these in a Honduran restaurant. I'm SO HAPPY!!!!!!!!!! The BEST!
Patrick
Thanks Ann, I'm so glad you found this recipe! Cheers.
Helena Friesen
Hi! Is there anyway I can can them to last me a year? I'm looking to make a big batch from my garden, thank you!
Patrick
Hey Helena! Sorry I can't give a better answer, but I haven't tried any long term preserving with this recipe yet. Cheers.
Emmy
Best recipe I've used so far. I added Clive to mimic the ones I get from the taco truck. Bam! It takes it to another level. This recipe is the bomb!
Patrick
Thanks Emmy, so glad you found this recipe! Cheers.
Maddy M.
Hi Patrick, if you don't have Mexican oregano can you still get good flavor with Greek or Italian? Thanks!
Patrick
Hey Maddy! I usually just recommend omitting the Mexican oregano if it's not available. You'll still get a good result without it and Mediterranean oregano has some minty undertones that I don't want in my Pickled Jalapenos, but please keep in mind that I am super picky 🙂
Joan Matthiesen
I've tried a couple different recipes for Taqueria Style Pickled Jalapeños and Carrots, but I'm sticking with this one. The recipe and instructions are so simple, and the seasoning is perfect. Thank You!!!
Patrick
Thanks much Joan, so glad you found this recipe as it is one of my favs on the site! Cheers.
Beth
Hi, Patrick,
Can you make this in a cast iron pan, or would it have some chemical reaction with the vinegar? Took out my stainless steel pan last minute. Thanks for all the great recipes!
Patrick
Hey Beth! Yeah I definitely recommend the stainless steel. I have mistakenly used my cast iron pan in the past and the acidity of the vinegar took a bite out of the seasoning that had built up in the pan 🙂
Laura S
Easy and delicious! My “go to” jalapeño recipe.
Patrick
Thanks Laura!
Justin
Ok....
These are great. But I did learn a trick from the local taqueria that essentially uses this recipe for their pickled jalapeños and carrots. I have since incorporated their trick to my pickled jalapeños using this recipe...add sliced white or gold potatoes sauté them with the carrots and jalapeños. Dude... es increíble...papas are gone before the carrots or jalapeños
Patrick
Oh wow thanks for mentioning this Justin! That is a new one to me but I'm going to try it as I love me some papas 🙂 Cheers
Lori
hi,
Great recipe! Is there a way to make them last longer than two weeks? I want to make some for Christmas as gifts.
Thanks!
Patrick
Thanks Lori! Sorry I can't give a better answer, but I don't really do any long term preserving with these as I just keep 'em in the fridge. Cheers.