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. Sliced jalapeno peppers pickled in vinegar with onions, carrot slices, and spices.
This post contains affiliate links. If you use these links to buy something we may earn a commission.
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.
Ingredients in Taqueria-Style Pickled Jalapeños and Carrots
- 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 Taqueria-Style Pickled Jalapeños and Carrots
Slice the jalapenos, onions, and carrots to ¼ inch thick, discarding the stems.
![]() |
Raw Jalapeños and Carrots Cooked Jalapeños and Carrots |
Once the jalapeños are a dull green, use tongs and and transfer the veggies to a jar, before pouring the brine overtop. Allow to cool before storing in your fridge.
This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity.
Still Hungry?