My family loves good authentic Mexican food. One of the highlights of eating at a good taqueria for me has always been the big jar of pickled carrots and jalapenos you often find. Taqueria style jalapenos and carrots (and usually onions) are briefly cooked in the pickling liquid with spices. This gives them a wonderful bite and great flavor.
These are super easy to make at home and take only about 10 minutes. They stay fresh in the fridge, but you’ll finish them quickly once you try them. Bay leaves, cumin, salt, pepper, oregano, and chiles add bold seasoning. The pickling liquid delivers the perfect acidity, making them irresistibly snackable.
We are going to eat this batch I made with Carnitas Tacos, but they are also good with any Mexican food like my Torta de Chilorino recipe or these Beef Enchiladas.
Taqueria Style Jalapenos and Carrots
Ingredients
- 4 large carrots cleaned and sliced on the diagonal into 1 inch pieces
- 5 jalapenos cleaned, top removed and sliced
- 1/2 onion sliced
- 4 garlic cloves
- 1 cup water
- 1 cup distilled white vinegar
- 2 dried red chiles
- 2 bay leaves
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1 tsp salt
- 1 tsp dried oregano
Instructions
- In a large sauce pan over high heat, combine the water, vinegar, garlic, salt, peppercorns, cumin, red peppers, bay leaves, and oregano and bring to a boil.
- Add the carrots and reduce to a simmer and cook for 3 minutes. Add the jalapenos and onions and cook, stirring for 2-3 minutes until the peppers start to dull a little.
- Transfer to clean jars or other container for the fridge. Cool and place in the fridge. They will last 2 weeks up to 2 months if you keep the jar uncontaminated by using only clean silverware to remove pickles from the jar.