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Taquería-Style Pickled Jalapeños & Carrots - Thailand 1 Dollar Meals
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–+ pints

Taquería-Style Pickled Jalapeños & Carrots

Stephen Connell, United States.
These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine Mexican
Servings 2 pints

Ingredients
  

  • 8-10 jalapeno peppers, cut into ¼ inch slices
  • 2-3 carrots, peeled, cut into ¼ inch slices
  • 1 onion, quartered, cut into thin slices
  • 4-6 cloves garlic, lightly chopped
  • splash olive oil
  • 1½ cups white vinegar
  • 1 cup water
  • 1 tablespoon sea salt
  • ½ teaspoon oregano, Mexican type if you have that
  • 8-10 black peppercorns, cracked
  • 1 bay leaf

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  • Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  • Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.