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Taqueria Style Pickle Jalapeños with Carrots and Onions l SimplyScratch.com

Taqueria Style Pickled Jalapeños

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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. 
Course homemade
Cuisine Mexican
Keyword carrots, condiment, homemade, jalapenos, onions, pickled, restaurant, taqueria, topping
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings 36 servings
Calories 9
Author Laurie McNamara

Ingredients

  • 2 teaspoons light olive oil
  • 1 medium yellow onion diced
  • 6 cloves garlic smashed and peeled fresh
  • 1 teaspoon whole black peppercorns
  • 3/4 teaspoon mexican oregano
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 14 medium to large jalapeños stemmed and quartered lengthwise
  • 2 carrots sliced
  • 2 bay leaves I use fresh
  • 2 tablespoons kosher salt
  • 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.

For softer or "cooked" pickled vegetables:

  • Once you add the jalapeños and carrots to the pot.
  • Bring to a 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" vegetables:

  • Follow all of the steps above but remove the pot off of the heat after sautéing onions and garlic with spices.
  • Pour the vinegar, water and salt. Stir until dissolved.
  • Add the jalapeños and carrots in the cool liquids and soak 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.

Notes

This is a quick pickling recipe. For any canning info please visit and read the USDA guidelines.

Nutrition

Serving: 1g | Calories: 9kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 391mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.1mg