Pickled Jalapenos and Carrots

Also, known as escabeche, Pickled Jalapenos and Carrots are classic Taqueria or Mexican restaurant condiments perfect for adding a crisp flavor explosion to any dish, especially tacos. There’s no canning involved and this recipe is simple to prepare.

Why This Recipe Works

This delicious Mexican-inspired condiment, one that’s found in many taquerias or Mexican restaurants makes a perfect side to any Mexican dish and works as a topping for tacos, sandwiches, or even burgers too.

Pair this escabeche topping with some pickled red onions for the ultimate condiment combo, whether you’re making a Mexican feast or just grilling burgers. It’s perfect for summer grilling or even to serve with an appetizer.

There’s absolutely no canning involved in this recipe and preparing these pickled jalapeños and carrots is not only extremely easy it’s also quick.

When you prepare pickled vegetables you have many options for flavoring them to your liking and this recipe is no different. In my Quick Pickled Vegetables guide, I have many versions and recipe suggestions if you’d like to try different flavors.

Whether you call these Mexican pickled carrots, escabeche, or just plain delicious you’re going to love the flavors of the jalapeño carrot blend.

Ingredients Needed

• Salt: for this recipe, you’ll need to use pickling salt or sea salt, other salts such as kosher salt or iodized salt can have additives that create a cloudy brine.
• Mexican Oregano: this native-to-Mexico spice has a note of mild licorice and citrus, which is different from the more common Mediterranean oregano, which is most commonly used in Italian dishes.
• Dried Bay Leaves: this herb has an herbal aroma that is slightly floral and has a similar flavor to oregano and thyme. It is also purely optional for this recipe but does look beautifully mixed in the jars.

Step-by-Step Instructions

1. Prep the vegetables. Wash and slice the vegetables to the size you prefer. I like mine to be small pieces, which makes them easier for using as a condiment.
   • Sauté the garlic and onions. Heat the olive oil in a large skillet over medium heat and sauté the onions for 2 to 3 minutes, add the garlic and continue to cook for an additional minute.
   • Add in the seasoning. Add the salt, oregano, peppercorns, and cumin seeds to the skillet, toss to combine, and cook for 1 more minute.

2. Cook the carrots and jalapeños. Place the jalapenos and carrots into the skillet and lightly sauté them for 2 minutes.
3. Add the vinegar and water. Add the vinegar and water and cook for 5 to 7 minutes or until the jalapeños turn dark green in color.

4. Place it into jars. Using a ladle and a canning funnel scoop the solids into the pint jars and fill them to 1/2 inch from the top of the jar. Then ladle the brine into the jars and secure the lid on top.

Note of caution: I like to wear kitchen gloves when slicing the jalapeños so avoid getting the juice from the peppers and seeds on my hands. It can cause your skin to burn and also irritate your eyes and anything else you touch. If you don’t plan on using gloves wash your hands and the knife used thoroughly.

Equipment Needed

Most of the equipment listed below is purely optional to help make the preparation of this recipe even easier. The only necessary item is glass jars with lids since this recipe has vinegar-based brine.

• Pint Jars with Lids: these are great for storing the mixture.
• Canning Funnel: this funnel helps to get the vegetables and brine into your jars easily and without making a huge mess.
• Mandoline: purely optional, but this tool makes cutting vegetables a breeze.

Canning Instructions

Though it’s not necessary if you’d like to make this recipe in bulk or just save what you made canning is a perfect option.

1. Clean your lids and sterilize the jars. Wash the rings, lids, and jars with warm soapy water and rinse. Dry thoroughly. Sterilize the jars by placing them into a boiling water bath for 10 minutes.
2. Follow the recipe as directed. When you reach the step of filling the jars leave a 1/2 inch headspace on each jar. Wipe the rim of the jar with a clean towel and secure the lid. Place the ring onto the jar and seal to fingertip tight.
3. Process. Prepare a water bath (or use the one from sterilizing the jars) and bring. the water to boiling. Carefully place the jars into the water bath using tongs and let heat for 15 minutes.
4. Cool. Remove the jars from the water bath and let cool on the counter for a minimum of 12 hours before removing the ring and storing it in your pantry.

Serving Suggestions

• Works on any Mexican dish. Since pickled jalapenos and carrots are commonly served as a side at many Taquerias they work great with any Mexican-style dish.
• Relish. Use it as a relish for burgers or a topper for sandwiches.
• Tacos. The perfect taco or burrito add-in.
• Eggs. Spice up your mornings and serve it over eggs.
• Salad add-in. Toss some of these into your salad for some extra flavor.

Expert Tips

• To bring out the flavor of the spices crush them in a molcajete and briefly sauté them in the skillet before adding the jalapenos and carrots.
• Wear gloves when slicing the jalapenos to avoid getting the juices on your fingers, which can leave a burning sensation.
• Even though you won’t be canning this recipe you still need to use glass jars to store the pickled jalapeños and carrots because of the vinegar-based brine.
• If you’re short on brine you can add a little water to the tops of the jars once they’re filled and it won’t change the taste.
• Allow the jalapeños to pickle overnight in order to achieve their full flavor before you plan on using it.

FAQ’s

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