Taqueria-Style Pickled Jalapeños and Carrots
These Taqueria-Style Pickled Jalapeños and Carrots bring your favorite Mexican restaurant garnish flavors right to your kitchen.
Servings: 2 8 oz jars
Calories: 164kcal
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
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 700mg | Potassium: 765mg | Fiber: 7g | Sugar: 16g | Vitamin A: 22147IU | Vitamin C: 92mg | Calcium: 111mg | Iron: 3mg