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Taqueria Style Jalapenos and Carrots

Taqueria Style Jalapenos and Carrots

pickled spiced jalapenos, carrots and onions
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Servings 12 servings

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.
Keyword Mexican, Side Dish
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