Taqueria Style Pickled Jalapeños with Carrots and Onions

Taqueria Style Pickled Jalapeños are perfect for your nachos, tacos or fajitas and more! Onion and garlic are sautéed with Mexican oregano and whole spices, then mixed with fresh jalapeños and carrots in a simple vinegar brine. 

Taqueria roughly translates to a Mexican restaurant and if you’ve ever set foot into a Mexican restaurant and ordered anything that comes with a plate of toppings, there’s a good chance you’ve experienced these taqueria pickled jalapeños with carrots and onions.

I love them.

When we go out for Mexican, I either order the fish tacos or the steak fajitas. Every time. The fajitas always come with a plate of beans and rice, and a small plate with lettuce, Monterey Jack cheese, pico de gallo, and a pile of their taqueria pickled jalapeños. And I never have enough on my toppings plate. My girls happily let me  pick them off their plates and add them to mine. They’re spicy and pickled and add so much flavor to my fajitas.

Taqueria Style Pickled Jalapeños l SimplyScratch.com

It’s summer and by now your garden may be bursting with jalapeños. If you’ve made my pickled jalapeños and maybe want to try something new, give these a go!

Taqueria Style Pickled Jalapeños l SimplyScratch.com

Here’s what you’ll need: 12 to 14 jalapeños, 2 carrots, 2 teaspoons olive oil, 1 onion, 6 cloves of garlic, 1 teaspoon whole black peppercorns, 3/4 teaspoon Mexican oregano [affiliate], 1/2 teaspoon whole cumin seed, 1/2 teaspoon whole coriander seeds, 1 to 2 bay leaves, 2 tablespoons kosher salt, 1-1/2 cups distilled white vinegar and 1 cup water.

 

Taqueria Style Pickled Jalapeños l SimplyScratch.com

Start by trimming off the stems of the jalapeños and quarter them lengthwise and slice both of the carrots.

Taqueria Style Pickled Jalapeños l SimplyScratch.com Taqueria Style Pickled Jalapeños l SimplyScratch.com Taqueria Style Pickled Jalapeños l SimplyScratch.com

Heat 2 teaspoons of olive oil in a medium sauce pan on medium to medium-low heat. Add in the diced onion, smashed garlic, peppercorns, oregano, cumin and coriander seed. Stir and sauté for 8 to 10 minutes or until the onions are soft and the spices aromatic. This is important because this is where the flavor begins!

Taqueria Style Pickled Jalapeños l SimplyScratch.com Taqueria Style Pickled Jalapeños l SimplyScratch.com Taqueria Style Pickled Jalapeños l SimplyScratch.com

Once the onions are soft, add in the jalapeños, carrots, bay leaves and kosher salt. Next pour in the vinegar and water.

Taqueria Style Pickled Jalapeños l SimplyScratch.com Taqueria Style Pickled Jalapeños l SimplyScratch.com

You can now do one of two things.

For softer or “cooked” pickled jalapeños and carrots, return the pan back to the heat and simmer for 10 to 15 minutes. Once the jalapeños are a dull green, use tongs and and transfer the veggies to a jar, before pouring the brine overtop. Allow to cool before storing in your fridge.

Taqueria Style Pickled Jalapeños l SimplyScratch.com

Or for crunchy or more “raw” pickled jalapeños (this is what I did for mine), follow all of the steps above but remove the pot off of the heat before adding the jalapeños, carrots, bay leaf and salt. Then pour the vinegar and water over top, stir and soak the jalapeños and carrots in the cool liquids for 10 minutes (off of the heat). Use tongs and and transfer the veggies to a large jar, before pouring the brine overtop. Allow to cool before storing in your fridge.

Taqueria Style Pickled Jalapeños l SimplyScratch.com

Lastly, close the jar and refrigerate until ready to use. For this recipe, I use a 34 ounce jar.

Taqueria Style Pickled Jalapeños l SimplyScratch.com

This is not a canning recipe. I still, after 8 years of blogging, have not learned to can. With that said, I personally would treat these taqueria style pickled jalapeños as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

Now about these jalapeños, carrots and onions. First of all, these babies are deliciously spicy! Pat and I may or may not sit around and eat them straight out of the jar. The dried herbs and spices MAKE this recipe what it is. The flavor is simply out of this world! But just know, if your peppers are crazy hot, the heat will mellow out the longer they are in your fridge. If they last long, that is.

Taqueria Style Pickled Jalapeños l SimplyScratch.com

Enjoy! And if you give this Taqueria Style Pickled Jalapeños recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Taqueria Style Pickled Jalapeños l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 1 (32 ounce) jar

Taqueria Style Pickled Jalapeños

Taqueria Style Pickled Jalapeños are perfect for your nachos, tacos or fajitas! Onion and garlic are sautéed with Mexican oregano and whole spices, then mixed with fresh jalapeños and carrots in a simple vinegar brine. 
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 2 teaspoons light olive oil
  • 1 medium yellow onion, diced
  • 6 smashed and peeled fresh garlic cloves
  • 1 teaspoon whole black peppercorns
  • 3/4 teaspoon mexican oregano
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 12 to 14 medium to large jalapeños, stemmed and quartered lengthwise
  • 2 carrots, sliced
  • 2 bay leaves (I use fresh)
  • 2 tablespoons kosher salt
  • 1-1/2 cups distilled white vinegar
  • 1/2 to 1 cup water

Instructions

In a medium sauce pan, add the olive oil and heat to medium / medium-low heat. Add the onions, garlic, peppercorns, oregano, cumin and coriander. Stir and cook until soft and aromatic, about 8 to 10 minutes.

Next add in the jalapeño quarters, sliced carrots, the bay leaves and kosher salt. Pour in the vinegar and water, stir and let soak.

*For softer or "cooked" pickled jalapeños and carrots, return the pan back to the heat and simmer for 10 to 15 minutes. Once the jalapeños are a dull green, use tongs and and transfer the veggies to a jar, before pouring the brine overtop. Allow to cool before storing in your fridge.

*For crunchy or more "raw" pickled jalapeños (this is what I did for mine), follow all of the steps above but remove the pot off of the heat before adding the jalapeños, carrots, bay leaf and salt. Pour the vinegar and water over top, stir and soak the jalapeños and carrots in the cool liquids for 10 minutes (off of the heat). Use tongs and and transfer the veggies to a large jar, before pouring the brine overtop. Close the lid and refrigerate until ready to use.

NOTE: This is not a canning recipe. I still, after 8 years of blogging, have not learned to can. With that said, I personally would treat these taqueria style pickled jalapeños as I would any opened jar of jalapeños in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the heat will mellow out the longer they are in your fridge. If they last long, that is.

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4 Responses to “Taqueria Style Pickled Jalapeños with Carrots and Onions”

  1. #
    1
    Julie J — July 25, 2018 at 12:41 pm

    How pretty does this jar look!!! Can’t wait to make this.

    • Laurie McNamara replied: — August 10th, 2018 @ 9:36 am

      Thanks so much, Julie! Let me know if you give these a go

  2. #
    2
    Lee evers — July 26, 2018 at 9:51 am

    Wow always wanted to try pickling thx

    • Laurie McNamara replied: — August 10th, 2018 @ 9:35 am

      Keep me posted if you try it, Lee!

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