How To make Spicy Mexican Pickled Vegetables

Verduras en Vinagre - Spicy Mexican Carrots, Cauliflower, & Jalapenos

My version of those spicy pickled carrots, cauliflower, and jalapenos found on the table at any quality taco joint. My husband likes small potatoes added to the mix for a really awesome variation. Great as a condiment or snack and also makes a great dish to pass when you're asked to bring something!

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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How I Pickled Jalapeños Carrots & Onion

I'm really liking this canning thing. Cant wait to try this when they are ready. Sit back relax and enjoy the show.

Taqueria-Style Pickled Jalapenos and Carrots (Mexican Flavors!)

This recipe for spicy pickled carrots and jalapeno peppers is just like they are made at your favorite Mexican restaurant. They're a perfect snack or side dish.

Chapters:
0:00 How to make Pickled Jalapenos and Carrots
0:30 Slicing
1:10 Cooking / Softening the Veggies
1:42 Seasonings
2:42 Storing & Serving

Things You'll Need:
4-5 jalapeno peppers
2 medium-sized carrots peeled
2 garlic cloves chopped
1 tablespoon olive oil
1 teaspoon Mexican oregano
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar
1 bay leaf
1 tablespoon salt
1 tablespoon honey or sugar, optional

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I had so much fun making this! What other videos would you like to see?
-Mike

#mexicanfood #mexican #taqueria #cookingrecipes #spicyfood #jalapeno #pickled

Easy Spicy Mexican-Style Pickled Carrots ???? Zero Food Waste

If you are done with your pickled jalapeños, don't throw away the brine yet. You can use it for making Mexican - style pickled carrots!

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Learn how to Pickle Vegetables the easy way | Toursi

Toursi | Pickled Vegetables
In Greece people often pickle vegetables as a way of preserving all the bounty from their gardens. These days I’ll buy the vegetables at the store but I still make it a lot so we always have it on hand. The exact amount this recipe makes always depends a little bit on the volume of vegetables we use. It’s worth having an extra small jar available in case you have extra!
4 quarts (we use 4 1-quart jars)
3 celery stalks
4 large carrots, peeled
3 cups mini red and yellow sweet peppers
1 whole medium size cauliflower
3 cups button mushrooms
8 pearl onions (2 per jar)
½ bunch of parsley, coarsely chopped
8 whole garlic cloves (2 per jar)
3 TBSP kosher Salt
1 TBSP granulated sugar
1 ½ cups white Vinegar
1 TBSP peppercorns
Clean the vegetables and prepare them as follows:
Cut the celery on an angle into ½-inch thick pieces
Cut the carrots into rounds that are 1-inch thick
Remove the stem from the sweet peppers
Peel and trim the tops and bottoms of the onions
Cut the cauliflower into florets
Bring a large pot of water to a boil and blanch the prepared vegetables, one type of vegetable at a time, leaving the mushrooms for last. Each vegetable should be slightly tender once it is blanched. This allows it to absorb the pickling juice better.
To blanch them: add the vegetables to the boiling water and allow them to boil 3-5 minutes, remove them from the water and allow them to drain. Be sure to blanch the mushrooms last because they will make the blanching water a little dirty.
Once all the vegetables have been blanched and dried, add them to a large bowl together. Then add the chopped parsley to the bowl of vegetables.
In saucepan on the stovetop add 5 cups of water, 1 ½ cup white vinegar, the salt and sugar and warm the mixture over medium heat to dissolve the sugar.
Fill jars with even amounts of the vegetables, including two onions per jar and two cloves of garlic per jar.
Pour enough of the water mixture into each jar to fill it to the very top.
Screw the lids onto the top of each jar and turn the jar upside down to make sure there is enough liquid in each jar. Add more liquid as needed.
Store the jars in your pantry upside down until you open them. Once they’ve been opened store in them in the refrigerator.