How to Make Taqueria-Style Spicy Pickled Carrots - A Step-by-Step Guide

When it comes to Mexican cuisine, the perfect balance of flavors and textures is key. Taqueria-style spicy pickled carrots perfectly encapsulate this balance, offering a burst of spicy, tangy, and crunchy goodness in every bite. These zesty carrots are the perfect accompaniment to your favorite Mexican dishes, adding a pop of flavor and a satisfying crunch that elevates any meal.

These pickled carrots are a staple in Mexican taquerias, where they are served as a complimentary side dis...

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Ingredients

  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon coarse sea salt
  • ¾ pound carrots
  • 1 small yellow onion
  • 6 medium fresh jalapenos
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • 2 large bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon extra-virgin olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
  • Nutrition

    65 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Sodium: 335mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 1g
    • Vitamin C: 11mg
    • Calcium: 34mg
    • Iron: 4mg
    • Potassium: 246mg