Taqueria-Style Pickled Vegetables Recipe: Pickled Carrots, Jalapenos & Onions Beg to Be Shared 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. 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!
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
- 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:
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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Mason Jars $8 & Up
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Vegetable Oil $3 & Up
Cumin Seeds $4 & Up
White Vinegar $2 & Up
Bay Leaves $3 & Up
Mexican Oregano $3 & Up
Sea Salt $3 & Up
Kosher Salt $3 & Up
Black Peppercorns $4 & Up
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