Taqueria-Style Pickled Jalapenos and Carrots

Taqueria-Style-Pickled Jalapenos and Carrots

These will last for one month in the refrigerator.


Use a non-reactive saucepan when heating the vinegar.

The jalapenos and carrots will be most flavorful after resting for several hours in the brine.

Do not store vinegar-based food in plastic containers.

Do not used iodized salt as additives may affect the brine.


  • 8-10 jalapenos
  • 3 carrots
  • 1 red onion
  • 4-6 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin seeds
  • 8-10 cracked peppercorns
  • 1 bay leaf
  • 1 1/2 cups white vinegar
  • 1 cup water


  1. Rinse the jalapenos, then cut into 1/4 inch slices.
  2. Peel the carrots and cut into 1/4 inch slices.
  3. Peel and quarter the onion, then julienne.
  4. Peel and roughly chop the garlic.
  5. Heat olive oil in a medium size non-reactive saucepan over medium-high heat.
  6. Saute the onion and garlic for a few minutes.
  7. Add the jalapenos, carrots and the spices.
  8. Briefly saute and then add all the spices. Bring to a boil and then reduce heat to a simmer. Simmer for 10-15 minutes or until the jalapenos turn army green.
  9. Fill each jar with the vegetables and top with the brine.
  10. Store in an airtight glass container in the refrigerator.

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