Taqueria-Style Pickled Jalapeños and Carrots

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If munching on the free pickled carrots and jalapeños is what you love the most about visiting your favorite taqueria, then you’re in for a treat. This recipe is just what you need. It involves slicing jalapeno peppers and pickling them in vinegar along with onions, carrot slices, and spices. The end result is a delicious and authentic taqueria-style pickled jalapeños and carrots that you’ll absolutely adore.

Taqueria-style pickled Jalapeños and Carrots are great with burgers, tacos, steaks, and so much more! Perfect for weekend grilling with friends and family, and game day, jalapeños can be pretty spicy and if your guests aren’t used to spicy things, you might want to give them a heads-up before serving.

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Ingredients

• Vegetables: Jalapeños, Carrots, onions, garlic
• Spices: Black Peppercorns, Bay leaves, Mexican oregano
• Liquid: Vinegar, water
• Oil: Vegetable, or olive oil
• Salt:  Sea salt, or kosher salt
• Sugar: granulated

How to make Pickled Jalapeños and Carrots

I have two different ways to make this recipe using jalapeños – sliced or whole. For the sliced version, I cut the peppers into rounds or lengthwise, and then pickle them with carrots. If you prefer whole pickled peppers, you can easily remove the stems during the cooking process.

• Slice the jalapenos, onions, and carrots to ¼ inch thick, discarding the stems.
• In a large stockpot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, sugar, and salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
• Cool, then transfer to a jar. If more liquid is needed to cover add equal parts of water and white vinegar. Keep refrigerated.

This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. 

If you prefer not to can the chiles, it’s okay. Simply place them in jars with vinegar mixture, seal them with a lid, and store them in the refrigerator for future use. Allow them to sit for approximately a month before opening. They will remain fresh for up to four months as long as they are kept refrigerated.

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Taqueria-Style Jalapeños & Carrots

Eunice Huerta

If your favorite part of hitting your favorite taco shop is munching on the free pickled carrots and jalapeños, you’re going to love this recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine Mexican

Ingredients

  

1x2x3x

• 2 large carrots peeled and sliced
• 3-5 large jalapeños sliced
• 1/2 white onion sliced in half-moons
• 1 tbsp minced garlic
• 2 cups white vinegar 5% acidity
• 2 cups of water
• 1 tbsp olive oil or vegetable oil
• 2 tsp Mexican oregano
• 1 tsp sea salt or kosher salt
• 1 tbsp granulated sugar
• 8 black peppercorn
• 5 bay leaves whole

Instructions

 

• Slice the jalapenos, onions, and carrots to ¼ inch thick, discarding the stems.
• In a large stockpot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, sugar, and salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
• Cool, then transfer to a jar. If more liquid is needed to cover add equal parts of water and white vinegar. Keep refrigerated.
• This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing it.

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