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
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!