Mexican pickled jalapenos and carrots recipe
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This makes a spicy refrigerator pickle for a taco night serving eight. Adjust the jalapeño seeds before slicing if a milder batch is preferred.
Ingredients
Jalapeño peppers
8
Carrots
3 medium
White onion
1 small
Garlic cloves
3
White vinegar
1 1/2 cups
Water
1 1/2 cups
Kosher salt
1 tablespoon
Granulated sugar
1 tablespoon
Dried oregano
1 teaspoon
Bay leaves
2
Black peppercorns
1 teaspoon
How to make it
- Slice the jalapeños, carrots, and onion; lightly crush the garlic. 2. Combine vinegar, water, salt, sugar, oregano, bay leaves, and peppercorns in a saucepan. 3. Bring the brine to a boil, add vegetables, and simmer for 2 minutes. 4. Transfer everything to a heatproof container, cool, and refrigerate overnight.
Who this list is for
Taco night for eight is the right time for these Mexican-style pickled jalapeños and carrots. The batch is a spicy refrigerator pickle, and the jalapeño seeds can be adjusted before slicing for a milder result.
How to use this list
Check your pantry for white vinegar, kosher salt, granulated sugar, dried oregano, bay leaves, and black peppercorns. Buy eight jalapeños, three medium carrots, one small white onion, and three garlic cloves. Decide how many jalapeño seeds to remove, slice the vegetables, then combine the vinegar, water, salt, sugar, oregano, bay leaves, and peppercorns for the brine.
Common mistakes
Do not assume all eight jalapeños will taste alike. Check the peppers as you prep them and remove seeds before slicing if a milder taco-night batch is preferred. This is not a shelf-stable canned pickle, so do not store it in a pantry. Keep the carrots and onion in substantial, even slices rather than irregular chunks.
What is on this list
The list includes jalapeño peppers, carrots, white onion, garlic, white vinegar, water, kosher salt, sugar, dried oregano, bay leaves, and black peppercorns. Cross off seasonings and vinegar already on hand, while confirming you still need eight jalapeños.
When you are done
Refrigerate the jalapeños, carrots, and onions and bring out what the eight guests need for tacos. Return the remaining pickle to the refrigerator promptly.
FAQ
Who is "Mexican pickled jalapenos and carrots recipe" for?
Taco night for eight is the right time for these Mexican-style pickled jalapeños and carrots. The batch is a spicy refrigerator pickle, and the jalapeño seeds can be adjusted before slicing for a milder result.
How should I use "Mexican pickled jalapenos and carrots recipe"?
Check your pantry for white vinegar, kosher salt, granulated sugar, dried oregano, bay leaves, and black peppercorns. Buy eight jalapeños, three medium carrots, one small white onion, and three garlic cloves. Decide how many jalapeño seeds to remove, slice the vegetables, then combine the vinegar, water, salt, sugar, oregano, bay leaves, and peppercorns for…
What should I skip or avoid with "Mexican pickled jalapenos and carrots recipe"?
Do not assume all eight jalapeños will taste alike. Check the peppers as you prep them and remove seeds before slicing if a milder taco-night batch is preferred. This is not a shelf-stable canned pickle, so do not store it in a pantry. Keep the carrots and onion in substantial, even slices rather than irregular chunks.
What is on the "Mexican pickled jalapenos and carrots recipe" list?
The list includes jalapeño peppers, carrots, white onion, garlic, white vinegar, water, kosher salt, sugar, dried oregano, bay leaves, and black peppercorns. Cross off seasonings and vinegar already on hand, while confirming you still need eight jalapeños.
What should I do when I am done?
Refrigerate the jalapeños, carrots, and onions and bring out what the eight guests need for tacos. Return the remaining pickle to the refrigerator promptly.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.