This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.
Taqueria-Style Pickled Jalapenos and Carrots Recipe
If you've been to your local taqueria or Mexican restaurant lately, you've likely encountered their spicy pickled carrots. They're usually served in small bowls to accompany your meal, or in tiny plastic containers.
They're spicy because they're made with jalapeno peppers. They're such a great snack. Once I start eating them, I can't stop. I fell in love with them when I was in collage. The burrito place just up the street sold them.
I'd have them toss in a few containers every time I picked up my takeout.
I love them so much, I now make them at home now all the time. I'm happy to share my preferred recipe with you.
Let's run through how we make them!
How to Make Taqueria-Style Pickled Jalapenos and Carrots - the Recipe Method
- First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems.
- Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
- Add 2 chopped garlic cloves, 1 teaspoon Mexican oregano and 1 teaspoon black peppercorns. Stir and cook another minute, until you can smell the garlic.
- Add 1 cup water, 1 cup white vinegar, 1 bay leaf, 1 tablespoon sea salt, and 1 tablespoon honey or sugar (optional, for a touch of sweet).
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.
BOOM! Done! Quite easy, isn't it?
Recipe Tips
- Slicing. I like to use a mandolin for achieving quick and easy uniform slices with the jalapeno peppers and carrots. If you don't have a mandolin, a knife works just fine.
- Salt. Use either sea salt or pickling salt for this recipe. Iodized salt has chemicals that can affect the brine.
- Sweet & Heat. I enjoy a touch of honey with my pickled jalapenos and carrots, though it is completely optional. Sugar works just as well. However, if you're avoiding sugar, feel free to omit.
- Color. The jalapeno peppers will darken from a vibrant green to more of a dull green during the pickling process. This is expected.
- Other Vegetables. This recipe is basically a Mexican escabeche, which means "pickled". You can add in other vegetables, such as cauliflower, onion or radish to enjoy them on all sorts of meals.
- Other Seasonings. You can easily add in other flavors to the brine to adjust the final recipe to your own personal tastes. Consider additions such as ginger, mustard seeds, chili flakes, cloves, or any other great pickling spices.
Storage Information
This will keep in the refrigerator in a sealed container for several weeks or longer.
That's it, my friends! I hope you enjoy them! Time to get chowing! I love these so much. YUM.
Try Some of My Other Popular Recipes
- Pickled Jalapeños
- Pickled Banana Peppers
- Refrigerator Pickled Peppers Recipe
- Pickled Chili Peppers – A Recipe
- Chile-Cucumber Chow Chow
- Sweet Chili Pepper Relish
- Hot Pepper Relish
- Green Tomato Relish
- Refrigerator Pickles (Hot Pickles)
- Chiles Toreados (Mexican Blistered Peppers)
- Pickled Red Onions
- Pickled Carrot Sticks
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Check out the video in the recipe card to see how I make them.
Taqueria-Style Pickled Jalapenos and Carrots Recipe
Ingredients
- 4-5 jalapeno peppers
- 2 medium sized carrots peeled
- 2 garlic cloves chopped
- 1 tablespoon olive oil
- 1 teaspoon Mexican oregano
- 1 teaspoon black peppercorns
- 1 cup water
- 1 cup white vinegar
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon honey or sugar optional
Instructions
- Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
- Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
- Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
- Add the remaining ingredients and bring to a quick boil.
- Reduce the heat and simmer for 10 minutes.
- Cool, then transfer to a jar. Enjoy.
Video
Notes
Nutrition Information
Maria Navarro says
Hi, I made these and found them to be overcooked. The flavor was great, but they were mushy the first time around so when I made them again, I put all the ingredients in a sauce pan except the carrots and the jalapenos, and brought that brine to a boil, then added the carrots, and brought that back to a boil again, and boiled it for 2 minutes then added the jalapenos and brought it back to a boil again and boiled all of it for 3-5 more minutes (I only used 3 additional minutes of cook time as we like the vegetables more crunchy or crispy than soft, ourselves) depending on how soft you want the vegetables. Also, we added a teaspoon of red chili pepper seeds, because the jalapenos don't seem to be very picante right now, but you could also just toss a couple of habanero peppers into the mix of 1/2 a dozen serrano chiles in to make the recipe more picante as well, then choose whether you want to eat those few things or not by the time you get to the end of the jar. Now that I have the recipe cooking times adjusted, I absolutely love it, and now make them a gallon at a time, slicing the peppers into quarters instead of slices. Thank you so much for the great flavors in this recipe.
Mike Hultquist says
Glad you enjoyed it overall, Maria. You might check out my Mexican escabeche recipe, which achieves much of what you did with your adjustments. It also easy to adjust times and temps, as you mentioned. Cheers! https://www.chilipeppermadness.com/chili-pepper-recipes/escabeche/
Carol B says
I’ve made this recipe numerous times and it turns out great every time. The results taste just like our favorite Mexican restaurant in Oceanside, CA.
Mike Hultquist says
Thanks so much, Carol! Glad you're enjoying them! I need to make another batch!
Aron says
Mike, trying this recipe for the first time using carrots and jalapeños from my wife's garden. Once the veggies are in the jar, how long do they need to sit to be considered pickled?
Mike Hultquist says
Aron, you can enjoy them the next day pretty much with this process, but you'll get more pickled flavor after 2-3 days. Enjoy!
Kara says
Hi! I have made these twice. The first time with Mexican oregano, the second time (tonight) with Marjoram which is supposed to be a close substitute for Mexican oregano, since I didn’t have any. They are just as delicious! We also enjoy your Cowboy Candy recipe.
Thank you !
Mike H. says
You are very welcome, Kara. Enjoy!
Lance says
Im new to this. Looks great, Can this recipe be used with a water bath for longer storage.
Thanks
Mike Hultquist says
Thanks, Lance! The FDA does not recommend canning foods with oil, but you can make this without oil. You might need to add more vinegar. I recommend a pH of 4.0 or lower (3.5 preferred) for home canning with a water bath.
Bart Allen says
The recipe that got me here! Just great! Now, I do add thinly sliced radishes. Adds crispness and turns the brine into a cool red color.
We've also tried Okra, and Cukes.
its always great!
Mike Hultquist says
I love the additions, Bart! PERFECTION!! Very happy you're enjoying it. Thanks for sharing your comments.
Breann says
Very tasty!
Mike H. says
Thank you!