Description
This Taqueria-Style Pickled Jalapenos and Carrots recipe delivers a tangy, spicy, and slightly sweet condiment perfect for enhancing tacos, sandwiches, and other Mexican-inspired dishes. Featuring crisp pickled vegetables infused with garlic, oregano, and a blend of spices, it’s easy to prepare and adds vibrant flavor to any meal.
Ingredients
Scale
Vegetables
- 4–5 jalapeno peppers sliced ¼ inch thick
- 2 medium sized carrots peeled and sliced ¼ inch thick
- 2 garlic cloves chopped
Pickling Solution
- 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
- Prepare Vegetables: Slice the jalapeno peppers and peeled carrots into ¼ inch thick pieces, discarding the stems from the jalapenos. Using a mandolin slicer can help achieve uniform slices for even pickling.
- Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add the sliced jalapenos and carrots and cook them while stirring occasionally for about 5 minutes until they start to soften.
- Add Aromatics and Spices: Stir in the chopped garlic, Mexican oregano, and black peppercorns. Continue cooking for another minute until the garlic becomes fragrant.
- Add Pickling Liquids: Pour in the water, white vinegar, bay leaf, salt, and optional honey or sugar. Bring the mixture quickly to a boil over medium-high heat.
- Simmer: Reduce the heat to low and let the pickling liquid simmer gently for 10 minutes to fully blend the flavors and lightly cook the vegetables.
- Cool and Store: Remove the pan from heat and allow the pickled vegetables and liquid to cool completely. Transfer everything to a clean jar and refrigerate. Enjoy as a condiment with your favorite dishes.
Notes
- This recipe yields approximately 1 quart of pickled jalapenos and carrots—perfect for sharing or enjoying over several meals.
- For uniform slices, using a mandoline slicer is recommended but not required.
- Honey or sugar is optional and can be adjusted or omitted based on your preferred sweetness level.
- Store pickled vegetables in the refrigerator and consume within 2 to 4 weeks for best freshness.
- These pickled vegetables are great for topping tacos, tortas, sandwiches, or serving alongside grilled meats.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 0.1 g
- Cholesterol: 0 mg
