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Taqueria Style Pickled Jalapenos and Carrots

February 25, 2022 By Patrick 166 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!

For up-to-date recipes follow me on 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.)
4.58 from 111 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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Filed Under: Appetizers/Sides, Most Popular, Most Recent, Tacos, Vegetarian

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Reader Interactions

Comments

  1. Darlene Holt

    October 27, 2021 at 1:47 pm

    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

    Reply
    • Patrick

      October 29, 2021 at 3:07 pm

      Cheers Darlene, thanks much for mentioning your adjustments!

      Reply
  2. Ann Wilbanks

    August 11, 2021 at 10:52 am

    5 stars
    I’ve been looking for this recipe for years, since eating these in a Honduran restaurant. I’m SO HAPPY!!!!!!!!!! The BEST!

    Reply
    • Patrick

      August 12, 2021 at 1:33 pm

      Thanks Ann, I’m so glad you found this recipe! Cheers.

      Reply
  3. Helena Friesen

    July 30, 2021 at 3:17 pm

    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!

    Reply
    • Patrick

      July 30, 2021 at 5:06 pm

      Hey Helena! Sorry I can’t give a better answer, but I haven’t tried any long term preserving with this recipe yet. Cheers.

      Reply
  4. Emmy

    July 5, 2021 at 6:37 am

    5 stars
    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!

    Reply
    • Patrick

      July 8, 2021 at 12:01 pm

      Thanks Emmy, so glad you found this recipe! Cheers.

      Reply
  5. Maddy M.

    June 27, 2021 at 9:36 am

    Hi Patrick, if you don’t have Mexican oregano can you still get good flavor with Greek or Italian? Thanks!

    Reply
    • Patrick

      June 29, 2021 at 12:56 pm

      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 🙂

      Reply
  6. Joan Matthiesen

    June 8, 2021 at 7:51 pm

    5 stars
    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!!!

    Reply
    • Patrick

      June 10, 2021 at 2:37 pm

      Thanks much Joan, so glad you found this recipe as it is one of my favs on the site! Cheers.

      Reply
  7. Beth

    May 30, 2021 at 10:06 am

    5 stars
    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!

    Reply
    • Patrick

      May 31, 2021 at 2:07 pm

      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 🙂

      Reply
  8. Laura S

    May 19, 2021 at 4:53 am

    5 stars
    Easy and delicious! My “go to” jalapeño recipe.

    Reply
    • Patrick

      May 21, 2021 at 11:10 am

      Thanks Laura!

      Reply
  9. Justin

    February 13, 2021 at 7:21 am

    5 stars
    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

    Reply
    • Patrick

      February 16, 2021 at 3:45 pm

      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

      Reply
  10. Lori

    February 3, 2021 at 2:46 pm

    5 stars
    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!

    Reply
    • Patrick

      February 5, 2021 at 2:01 pm

      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.

      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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