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.)
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- 2
Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
- 3
Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
- 4
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.
- 5
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.
- 6
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.
- 7
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.