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Taqueria Style Pickled Jalapenos and Carrots Recipe
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4.89 from 17 votes

Taqueria-Style Pickled Jalapenos and Carrots Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: carrots, jalapenos, pickled, pickling, recipe, spicy
Servings: 16
Calories: 20kcal

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

Makes about a quart.

Nutrition

Calories: 20kcal | Carbohydrates: 2g | Sodium: 442mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 1310IU | Vitamin C: 4.7mg | Calcium: 7mg | Iron: 0.1mg