Description
A zesty and colorful pickled mix of jalapeños and carrots with red onions and a tangy-sweet vinegar brine. Perfect as a taco topping, snack, or condiment for any spicy craving.
Ingredients
Scale
- 8–10 jalapenos
- 2 carrots
- 1 small onion
- 4–6 cloves of garlic
- olive oil
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon salt (Kosher or sea salt)
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin seeds
- 8–10 black peppercorns
- 1 bay leaf (optional)
Instructions
- Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
- Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
- Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don’t have seeds or peppercorns on hand.
- Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
- Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won’t have full flavor until they rest overnight in the brine.
- I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
Notes
- Always use caution when handling hot chiles — here are some tips on handling hot chili peppers.
- Feel free to use powdered spices if you don’t have seeds or peppercorns on hand.
- I recently experimented with adding Habaneros to this recipe for some additional heat. See Extra Hot Pickled Jalapenos.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 20
- Sugar: 1g
- Sodium: 442 mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 2 g
- Protein: 3g
- Cholesterol: 0 mg
Keywords: carrots, jalapenos, pickled, pickling, recipe, spicy