Taqueria-Style Pickled Jalapeños and Carrots
If you’ve ever found yourself reaching for those spicy pickled carrots and jalapeños at your favorite authentic Mexican restaurant, this recipe brings that taqueria style flavor right to your kitchen.
These spicy pickled carrots are packed with bold heat from large jalapeños, aromatic spices like Mexican oregano, and tangy white vinegar brine that only gets better the next day. Perfect for topping for tacos, or even as a zesty snack, there’s a good chance you’ll be making this recipe on repeat.
Ingredient Notes
- White onion: Adds natural sweetness and flavor depth when sautéed.
- Garlic cloves: Sliced thin for an aromatic punch that melds into the brine.
- Ground cumin: Brings a warm, earthy note to the mix.
- Mexican oregano: Different from Italian oregano, this herb adds citrusy, peppery flavor.
- Kosher salt: Enhances the overall taste without overpowering.
- Sliced jalapeños: Use large jalapenos for those bold, spicy bites.
- Carrot slices: Crunchy, slightly sweet, and perfect for pickling—use about four medium carrots.
- Black peppercorns: For a subtle bite and aromatic flavor.
- Granulated sugar: Balances out the acidity with just a touch of sweetness.
- Cup water & white vinegar: Form the tangy, flavorful brine base.
- Bay leaves: One or two add subtle herbal flavor while simmering.
- Olive oil: Used to soften the onions and garlic at the star
- For extra heat, leave some jalapeño seeds intact.
- Slice carrots evenly to ensure they pickle at the same rate.
- Let the jars rest in the fridge for at least 24 hours—the flavor gets better the next day.
- Use quart-sized mason jars for easy storage and serving.
- Want a milder version? Use fewer jalapeños or sub in bell peppers.
How to Make Taqueria-Style Pickled Jalapeños and Carrots
- In a large saucepan, heat the oil and sliced onions over medium heat, cooking until onions are soften.
- Add the sliced garlic, cumin, oregano, and salt to the onions and saute for 1-2 minutes longer.
- Add the jalapenos and carrots, sauteeing for another minute.
- Pour the water, vinegar, and sugar into the saucepan and add the bay leaves.
- Bring mixture to a low simmer and cook for about 10 minutes, until the jalapenos change in color from vibrant green to a dull green.
- Remove saucepan from the heat. Transfer the jalapenos and carrots into glass canning jars for storage. Top with the liquid so that the vegetables are submerged under the brine.Store in the refrigerator, lidded, for 24 hours before eating for best flavor.
Taqueria-Style Pickled Jalapeños and Carrots
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Ingredients
- ½ small white onion about ½ cup, sliced thinly
- 3-4 cloves of garlic peeled and sliced thinly
- ½ teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon kosher salt
- 1 ½ cups sliced jalapenos about 5
- 2 cups peeled and sliced carrots about 4 medium
- 1 teaspoon black peppercorns
- 1 tablespoon granulated sugar
- 1 cup water
- 2 cups white vinegar
Instructions
- In a large saucepan, heat the oil and sliced onions over medium heat, cooking until onions soften.
- Add the sliced garlic, cumin, oregano, and salt to the onions and saute for 1-2 minutes longer.
- Add the jalapenos and carrots, sauteeing for another minute.
- Pour the water, vinegar, and sugar into the saucepan and add the bay leaves.
- Bring mixture to a low simmer and cook for about 10 minutes, until the jalapenos change in color from vibrant green to a dull green.
- Remove saucepan from the heat. Transfer the jalapenos and carrots into glass canning jars for storage. T op with the liquid so that the vegetables are submerged under the brine.
- Store in the refrigerator, lidded, for 24 hours before eating for best flavor.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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