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Taqueria-Style Pickled Jalapenos and Carrots

Taqueria-Style-Pickled Jalapenos and Carrots


  • 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.

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.

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