How to Make Taqueria Style Pickled Jalapeños with Carrots and Onions | The Frugal Chef

How to make Mexican pickles jalapenos and carrots and onions. This recipe delivers spicy, crunchy and delicious vegetables. We are going to pickle jalapeños, carrots and onions in white distilled vinegar with spices. The final result is absolutely perfect. Much better than store bought.
This is a spicy recipe. If you want to make it less spicy remove the seeds from the jalapeños. I recommend that you use gloves because your hands could burn handling so many hot peppers.
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Taqueria Style Pickled Jalapeños and Carrots
12 black peppercorns or 1/2 teaspoon ground black pepper
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds or 1/3 teaspoon ground cumin
1 small white onion - thinly sliced
6 garlic cloves - smashed and peeled (hard tips removed)
2 bay leaves
2 carrots - peeled and sliced (about 1/4th inch thick)
8 large jalapeños - sliced (use gloves)
1 1/4 cups water
2 cups white distilled vinegar
1 tablespoon salt (preferably sea or kosher)
1 tablespoon avocado or olive oil
2 - 1 gallon Mason jars
If you have a mortar, add the peppercorns, oregano and cumin seeds. Smash the spices up a bit. If you do not have a mortar, don’t worry about it. Just add them to the pot as is - except rub the oregano in between the pals of your hands.
Heat a pot with the oil. Add the onion and garlic and cook for about 5 minutes, until the onion is softened and translucent. Work on medium heat and watch out not to burn the garlic as it will get bitter.
Make a well in the middle and add the spices. Let them cook for a minute or so and mix in with the onion. You want to make them fragrant. Add the bay leaves and press them down on to the bottom of the pot for a minute until you can smell that too.
Add the jalapeños and the carrots and mix well. Add the liquid and the salt and press down the vegetables so that they are completely submerged in the vinegar and water. Bring the pot to a boil, reduce the heat and simmer for about 15 to 10 minutes until the jalapeños are no longer bright green.
Turn off the heat and transfer the jalapeños into the jars. Make sure you have a bay leaf in each one and that you add all of the liquid. Press down on the vegetables to make sure they are submerged in the vinegar. Allow the jalapeños to cool down completely, cover and refrigerate for at least 24 hours. The longer you wait, the better.
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