Taqueria-Style Pickled Vegetables Recipe: Pickled Carrots, Jalapenos & Onions Beg to Be Shared by Donna John

Taqueria-Style Pickled Vegetables Recipe: Pickled Carrots, Jalapenos & Onions Beg to Be Shared

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. This tangy vegetable salad is just at home served with fried chicken as it is tacos, enchiladas or roasted meats and seafood

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

Here's how to make it: 

Prepare all the vegetables.

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.

Add the vinegar, water, salt, pepper and bay leaves. Simmer for about 5 minutes, or until jalapenos begin to change to a darker green.

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.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Donna John
Already out of these (mainly because my daughter literally ate them straight out of the jar). I had a helper when I made them. I've already been asked to make more. :-) I'm growing jalapenos this year, so this was the perfect recipe to use some of them in.
Elisa A. Schmitz 30Seconds
I love how creative you are with your cooking, Donna John . This looks amazing! And I love that you had an adorable helper with you on this one. All the more fun and yum!

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