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
- 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.
- Cook the carrots and jalapeños. Place the jalapenos and carrots into the skillet and lightly sauté them for 2 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
If stored in an air-tight glass container these will last for 1 month stored in the refrigerator.
The process of pickling brings out a tart flavor in jalapenos but won’t mask the spicy flavor altogether.
Yes, if you can’t find the whole cumin seeds and peppercorns or would prefer to use ground spices you can.
Related Recipes
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Pickled Jalapeños and Carrots
Equipment
- Chefs Knife
- Large Skillet
- Ladle
- Canning Funnel (optional)
- Pint Jars with Lids
Ingredients
- 10 Jalapenos sliced
- 2 Carrots peeled and chopped
- 1 tablespoon Olive Oil
- 1 medium Onion sliced thin
- 4 Garlic Cloves roughly chopped
- 1 tablespoon Salt
- 1/2 teaspoon Mexican Oregano
- 1/4 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Cumin Seeds
- 1½ cups Vinegar
- 1 cup Water
Instructions
- Heat the olive oil in a large skillet over medium heat and sauté the onions for 2 to 3 minutes or until translucent, add the garlic and continue to cook for an additional 1 minute.
- Add the salt, oregano, peppercorns, and cumin seeds to the skillet, toss to combine and cook for 1 more minute.
- Place the jalapenos and carrots into the skillet and lightly sauté them for 2 minutes. Add the vinegar and water and cook for 5 to 7 minutes or until the jalapeños turn dark green in color.
- Using a ladle and a canning funnel (if you have one) 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. Secure the lid on top and let the brine marinate with the vegetables overnight before enjoying to get the full flavor (optional).
Notes
- 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.
Canning Instructions
- 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.
- 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.
- 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.
- 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.
I’m looking forward to trying this recipe. I’m sorry if I missed it in your instructions, but about how many pints does this recipe make? If I want to make a larger batch, can this recipe be doubled?
Hello Cullen, this recipe will make 2 pint jars and you can absolutely double the recipe to make a larger batch. I hope you love it as much as I do!
Hello,
This recipe looks great! I am wondering how long jars of these pickled jalapenos and carrots last for after preparing them? Thank you 🙂
Hello Tara, if you go through the canning process for this recipe the jalapenos and carrots will last for 12 to 18 months. If you choose not to and just place them in a jar you can keep them in the fridge for up to 2 months.
These are the perfect addition to any and all Mexican dishes! Great tip on using gloves while preparing the jalapenos!
I’m so glad to hear this was a great addition for you!
Love making my own pickles. This is such a good recipe, thanks for sharing!!!
Thank you, Irena!
I Just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
That’s great to hear!
So yummy and easy! It’s hard to wait overnight for them, but you’re right, they are definitely better the next day.
I agree, Amy!
Thank you so much for this!! I love how easy this is to make!
Thank you, Toni!
Hubby LOVES these on the side of any Mexican dish! I had no idea they were so easy to make–and tastes a zillion times better than anything store bought
I agree, Casey! Homemade is way better and I too love using it as a condiment for everything. I’m so glad you like it too.
Oh, my husband is so gonna love you for this recipe, he adores pickled jalapenos. thanks!
So do I Natalie! I hope he loves this recipe too.
THis is so good! I’m putting it on pretty much everything.
That’s great to hear, Kate!
We always grow loads of jalapenos and I never know what to do with them so this is a great idea. Thanks for the recipe.
Oh, homegrown jalapenos! I bet they’re delicious in this recipe.
I am obsessed with Mexican cuisine but I never thought of pickling veggies! It seems I’ve totally been missing out so thank you for the recipe!!
Yes, Tara! This adds SO much flavor. You’ll have to let me know what you think.
I love pickling veg and this recipe was great! Loved the flavours and it will work with so many dishes we cook!
I love pickling just about everything myself, Sara! I’m glad you liked it.
I love pickling! Can’t way to try out these fantastic jalapeño recipe!
Same, Tavo! I’d pickle just about everything.
Thank you for introducing me to escabeche! What a great recipe for a tasty condiment! We’re growing jalapenos in the garden this year, and now I know what I’m going to make with this year’s harvest!
Oh, homegrown jalapenos would be amazing in this! You’ll have to let me know how it turns out so I can maybe grown mine own too.