Picked Jalapenos and Carrots

We had a meal at a local taqueria the other day and along with our tacos, we were served some pickled jalapenos and carrots. They really made the meal and were complementary to the food. So I thought I would try making them at home. I found a recipe that seemed to be authentic from a great website called Mexican Please. Turned out great.

Pickled Jalapenos and Carrots


8 jalapenos
3 carrots
1 small onion
4 cloves garlic
olive oil
1 1/2 cups white vinegar
1 cup water
1 Tablespoon kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin seeds
8 cracked peppercorns
1 bay leaf
2 1-pint mason jars


1. Give the jalapenos a rinse and then cut into 1/4 inch slices.

2. Peel the carrots and cut into 1/4 inch slices

3. Peel and quarter the onion, chopping into thin slices

4. Peel and roughly chop the garlic

5. Heat a dollop of oil in a medium sized sauce pan on medium-high heat

6. Saute the onion and garlic for a few minutes

7. Add the jalapenos, carrots and the spices: 1/2 teaspoon oregano, 1/2 teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.

8. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt

9. Bring to a boil and then reduce heat to a simmer

10. Simmer for 10-15 minutes or until the jalapenos turn army green

11. Fill each jar with the veggies and top with the brine

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