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11/23/2020

Taqueria-Style Pickled Jalapeños and Carrots


 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.

Pickled Jalapeños and Carrots in white bowl

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.
  • In a large stockpot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, sugar, and salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
  • Cool, then transfer to a jar. If more liquid is needed to cover add equal parts of water and white vinegar. Keep refrigerated.
  • This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing it.


    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. 






    Pickled Jalapeños and Carrots| The Busy Abuelita


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    Taqueria Style Pickled Jalapeños and Carrots
    Yum
    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.

    Ingredients:
    • 2 large carrots, peeled and sliced
    • 3-5 large jalapeños, sliced
    • 1/2 white onion, sliced in half-moons
    • 1 tbsp minced garlic
    • 2 cups white vinegar (5% acidity)
    • 2 cups of water
    • 1 tbsp olive oil, or vegetable oil
    • 2 tsp Mexican oregano
    • 1 tsp sea salt, or kosher salt
    • 1 tbsp granulated sugar
    • 8 black peppercorn
    • 5 bay leaves, whole
    Instructions:
    1. Slice the jalapenos, onions, and carrots to ¼ inch thick, discarding the stems.
    2. In a large stockpot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, sugar, and salt. Bring to a boil and add the carrots, onion, and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
    3. Cool, then transfer to a jar. If more liquid is needed to cover add equal parts of water and white vinegar. Keep refrigerated.
    4. This will keep sealed in the refrigerator for a couple weeks. If you’d like to keep it longer, process it in a water bath before storing it.


    2 comments:

    1. What do you do with the sugar?

      ReplyDelete
      Replies
      1. Sorry for the late response. I made the change on recipe. Add sugar when you add the salt. Thank You.

        Delete

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