Taqueria-Style Pickled Jalapenos Recipe With Carrots & Onion (20 Minutes) by Donna John

Eat at an authentic Mexican restaurant and odds are you'll get a small bowl of pickled carrots, jalapenos and onions to snack on and eat with your meal. If you love pickled jalapenos, carrots and onions, you can make this Taqueria-style recipe at home!

To make these vegan Taqueria pickled vegetables you will need some simple ingredients. Here is your short shopping list for this gluten-free recipe: fresh jalapenos, fresh carrots, onion, fresh garlic, Mexican oregano, white vinegar, olive or vegetable oil, salt, black pepper, bay leaves and optional cumin seeds.

Photo credit (all photos): Donna John

Not only are these farm-to-table pickled vegetables tangy and delicious, but they are loaded with health benefits. Read about the health benefits of jalapeno peppers, the health benefits of carrots and the health benefits of onion.

This Mexican pickled vegetable salad is just at home served with fried chicken as it is tacos, enchiladas or roasted meats and seafood. We love to eat the pickled peppers, carrots and onions with sandwiches instead of pickles or stack them on crispy tortilla chips for a quick snack. 

Be sure to give one jar away to someone you love. Yes, share! 

Cuisine: Mexican
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 12

Ingredients

• 1 teaspoon olive oil or vegetable oil
• 10 jalapenos, cut into rounds
• 3 - 4 whole carrots, peeled and sliced into thin rounds
• 1 onion, sliced thin
• 5 - 6 cloves garlic, chopped
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon cumin seeds (optional)
• 1 1/2 cups white vinegar
• 1 cup water
• 1 tablespoon kosher salt or sea salt
• freshly ground black pepper, to taste, or 10 whole black peppercorns
• 2 bay leaves

Here's how to make it: 

1. Prepare all the vegetables.
   
2. Heat the olive oil in a dutch oven. Add the carrots, jalapeno, onions, garlic, oregano and cumin seeds, if using. Cook, stirring, for about 2 to 3 minutes.
   
3. Add the vinegar, water, salt, pepper and bay leaves. Simmer for about 5 minutes, or until jalapenos begin to change to a darker green.
   
4. Fill up two mason jars or an airtight container with the vegetables and liquid. Cover and allow to cool on the counter overnight. Store in the refrigerator.
   

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