Description
This Taqueria-Style Pickled Jalapeños and Carrots recipe features spicy jalapeños and crisp carrots perfectly pickled in a tangy, flavorful brine infused with garlic, cumin, and Mexican oregano. These vibrant pickles add a zesty kick to tacos, sandwiches, and salads, capturing the authentic taste of Mexican street food.
Ingredients
Scale
Vegetables
- ½ small white onion (about ½ cup, sliced thinly)
- 3-4 cloves of garlic (peeled and sliced thinly)
- 1 ½ cups sliced jalapeños (about 5 jalapeños)
- 2 cups peeled and sliced carrots (about 4 medium carrots)
Spices and Seasonings
- ½ teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 tablespoon granulated sugar
Liquids
- 1 cup water
- 2 cups white vinegar
Instructions
- Sauté onions: In a large saucepan, heat a small amount of oil over medium heat. Add the sliced onions and cook until softened, about 3-5 minutes.
- Add garlic and spices: Stir in the sliced garlic, ground cumin, Mexican oregano, and kosher salt. Sauté together for 1-2 minutes to release their aromas.
- Add vegetables: Add the sliced jalapeños and carrots to the saucepan and sauté for another minute, mixing them with the seasoned onion and garlic base.
- Add liquids and sugar: Pour in the water, white vinegar, and granulated sugar. Also add the black peppercorns to the mixture.
- Simmer: Bring the mixture to a low simmer and cook for about 10 minutes until the jalapeños change color from vibrant green to a dull green, infusing the flavors together.
- Fill jars: Remove the saucepan from heat and carefully transfer the jalapeños and carrots along with the brine into 2 clean 8 oz glass canning jars. Ensure the vegetables are completely submerged under the liquid for proper pickling.
- Refrigerate and marinate: Seal the jars and store them in the refrigerator for at least 24 hours before eating to develop the best flavor.
Notes
- Adjust the number of jalapeños to control the spice level.
- Use fresh white vinegar for a clean, sharp pickling flavor.
- Ensure vegetables are fully submerged in brine to avoid spoilage.
- Store refrigerated and consume within 2-3 weeks for optimal freshness.
- This recipe yields 2 jars, perfect for sharing or gift-giving.
