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
Shelly says
This is an amazing recipe!! Do you leave it out on the counter or can you put this is the fridge for longer storage? About how long will these last for on the counter and/or fridge?
Mike Hultquist says
This is best kept in the fridge, Shelly. Glad you like it! It will last many months this way.
Stacie says
This is the third time making them. I use the recommended jalapeños and carrots in the recipe but I add sweet onions, sweet peppers and Serrano peppers (2 for every 4-5 jalapeños. I double the recipe and it cans perfectly. My issue is keeping in the house. My husband eats it on everything, even eggs!!
Mike Hultquist says
Great to hear, Stacie! I know, I love these so much! Glad you're enjoying them.
mike says
i have read the USDA recommends using NO oil in recipes for water canning, it can interfere with the seal.
Mike Hultquist says
Mike, yes, though there is a very little amount of oil compared with the acidic elements. You can skip the oil and simply simmer the ingredients in the seasoned vinegar, then water bath. Or, look into pressure canning.
Mindy says
I made these last year, and waterbathed them with no problem. they have been wonderful. I just made sure to wipe rims well.
Masha says
As easy as they are delicious! (Very)
Mike Hultquist says
Thanks, Masha!
Mike Waters says
How do I “process in a water bath for longer storage “
Mike Hultquist says
Mike, add the pickled jalapenos and carrots to a sterilized jar, then seal and boil them in a water bath for 10-15 minutes (or up to 20 minutes), depending on your elevation.
Melissa Meredith says
This is delicious. I'm about to make it for the second time. No changes (if you knew me you'd know that's significant). Thank you for this recipe! ️
Mike Hultquist says
Awesome! Thanks, Melissa!
Ellen says
could I reduce the cooking time if I'm going to can then in a water bath. I'd like to preserve the crunch if I can
Mike Hultquist says
Ellen, yes, you can do that.
Ellen says
I'm interested in canning. how long would you water bath the quart jar
Mike Hultquist says
Usually 10 minutes is enough, up to 20 minutes for higher elevations.
Tammy says
My husband and kids absolutely love this recipe! Thank you for sharing
gary says
haven't try it yet ? are carrots hard still or do they get soft
Mike Hultquist says
Mine stay pretty crisp, Gary. The real key is to not overheat the jalapenos or carrots. They usually get soft when people process in a hot water bath for canning.
Don says
Can I leave the peppers whole Instead of slicing and can I use Serrano peppers in place of jalapenos?
Mike Hultquist says
You surely can, Don. I would poke some holes in the peppers to make sure the pickling liquid gets through enough. Enjoy!
Barb says
This recipe is great! I doubled it and got two jars. They are perfect. Next time I will try cauliflower, mushrooms(will not boil) and okra! Great recipe… thanks!
Mike Hultquist says
Glad you enjoyed it, Barb!
Sheena says
I am not much of a cook, what does princess in a water bath mean?
Michael Hultquist - Chili Pepper Madness says
Sheena, it is a method of preserving high acid foods where you seal and essentially boil the jar in hot water. I have a detailed explanation with this recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/cranberry-jalapeno-jelly/
Linda says
I love to add colored peppers, cauliflower, green beans to mixture
Michael Hultquist - Chili Pepper Madness says
Very nice! I love it.
Donna R. says
Has anyone tried canning these?
Stella says
Loved the recipe! I’m keeping this recipe in a safe place.
Shelly says
Do I leave the bay leaf in the jar with carrots & jalapeño ?
Shelly
Michael Hultquist - Chili Pepper Madness says
Shelly, you can leave it in there for flavor, or discard it. Enjoy!
Chris Hall says
I made these and they were delicious, better than from a can. Many thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Nice. Yes, so much better when homemade. I eat these like candy. So good!
amanda says
These look amazing, cant wait to try this recipe. I’ve never done this before and I want to make a few jars and have them last longer, so what do you mean by process in a water bath?
Thanks!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Amanda. Check out my page on Canning and Jarring Peppers as a start: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Mike says
I love this recipe. I’ve made it many times and usually as a double batch. I add an onion as well.
Christiana says
This recipe is so yummy! Just like the ones at our favorite mexican restaurant that is no longer in business. I've made this several times since discovering your recipe a couple of weeks ago. It's a keeper! Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Christiana!
AJ Fisher says
I just made my first batch and they smell delicious, but I need more liquid for the jars. If I understood you correctly, I just add equal parts of vinegar and water? Or, do I cook the liquid with the spices and then add it to the jars?
I can’t wait start eating these! Thank you for sharing your recipe.
P.S. The Cowboy Candy I just made it almost gone. Starting on my second batch now. Yummy!
Michael Hultquist - Chili Pepper Madness says
Thanks, AJ. Yes, equal parts water and vinegar. You cook the peppers and carrots in the pan, then garlic, then add the seasonings, water and vinegar to the pan. Quick boil, cool, then transfer to jars. If you didn't have enough liquid, you can top it off with extra water and vinegar. Have a great day.
Becky Ridgway says
I just harvested my peppers and carrots. I’m going to use your recipe for my canning project...if I need additional liquid to fill the jars should I use vinegar or water?
Michael Hultquist - Chili Pepper Madness says
Becky, yes, you can use a mix of water/vinegar to fill the jars. Let me know how you enjoy it.
Grapefarmer says
I have tried several different recipes for escabeche but like this for the best flavor. Added sliced onions to the mix and like the addition of honey. I had to add extra liquid to fill the jars but an excellent recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! I tweaked and tweaked this one until I got it right. Onion and honey are perfect additions! Glad you are enjoying it.
Terry Newcombe says
I look forward to making these. I assume I can quadruple the recipe for bulk canning? Hmmm, your in-the-text recipe uses 1 Tbsp Mexican oregano but your recipe-card recipe below that uses 1 tsp Mexican oregano. Is the former fresh and the latter dried?
Michael Hultquist - Chili Pepper Madness says
Terry, yep, this recipe will scale up nicely. Also, it is 1 teaspoon Mexican oregano.
Victoria says
Hey, I just found your site and subscribed. I had just picked a bunch of jalapenos from my garden and was looking for a good pickling recipe when I found your recipe in my email. I love these carrots and jalapenos together. Your recipe is perfect. I love your method of sauteing them first. I've been eating them right out of the jar! They're so fresh and delicious, so much better than anything from the store. So glad I found your recipe, I know what to do with the rest of my jalapeno harvest!
Michael Hultquist - Chili Pepper Madness says
Thanks, Victoria! I'm glad you found me, too! Enjoy!
Susan says
These are fantastic! I had a bright red pizza pepper that I had sitting there, so I threw that in for some color. My son and I have been eating these out of the jar, and I even had a hard time waiting for them to cool while they were still in the pot. Thanks for another great recipe; I'll make this a staple! One question: How do you manage to avoid coughing when sauteeing hot peppers? I always do!
Michael Hultquist - Chili Pepper Madness says
Thanks, Susan! Glad you loved it! I know, I have a very hard time waiting for them, too. Yes, I do sometimes cough when cooking with hot peppers, mostly from more superhots. It's the fumes. I keep a good kitchen fan running to help, but some days, whoa!
Halima says
"This will keep sealed in the refrigerator for a couple weeks," pppppfffffftttt, wont last two days on my house LOL.. I love this Thank you.
Is there a difference between Mexican Oregano and normal. I cant seam to find any over this side of the pond.
Michael Hultquist - Chili Pepper Madness says
I hear you, Halima! Mine disappears super fast as well. Mexican oregano is different from regular oregano, more citrusy, slightly different flavor. You can sub in regular oregano, just use a bit less, or try something like dried basil or dried marjoram. Enjoy!
Halima says
Hi Mike
Awesome thank you cant wait for my Jalapeno plants to be ready.... ????????????????????????
Michael Hultquist - Chili Pepper Madness says
Excellent, Halima! Enjoy!
Frederic says
Did it today along with some jars of Jalapenos/padron pickles. I am absolutely not sure i can wait for a couple of days... 🙂
Michael Hultquist - Chili Pepper Madness says
Haha, I hear you! Tempting! And soo good. Enjoy.
Domenico Tassone says
Is this the same as escabeche? In any case this looks tasty!
Michael Hultquist - Chili Pepper Madness says
Domenico, yes, escabeche is more of a generic term for anything (usually meat) pickled in a vinegar solution. In Mexico, this is a typical escabeche. Enjoy!
Angela Green says
This was great for our nachos!
Michael Hultquist - Chili Pepper Madness says
Yay! Perfect for nachos!
Jack Jackson says
How soon are they ready to eat?
Michael Hultquist - Chili Pepper Madness says
Jack, you can eat them right away, but it is best to wait at least a couple days to let the flavors mingle.