Taqueria Style Pickled Jalapenos and Carrots

Pickled jalapeños (jalapeños en escabeche)

Taqueria Style Pickled Jalapenos and Carrots

This recipe for quick pickled jalapenos carrots and onions is bold, tangy, and sautéed for authentic escabeche-style flavor. No canning required, and it’s the perfect side dish or snack.

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Side Dish, Topping

Cuisine: Mexican

Servings: (2 pint jars)

Author: Julie Gaeta

Ingredients

1 tablespoon avocado oil optional, for light sautéing, any neutral oil works
1 carrot medium size, peeled or unpeeled and thinly sliced (optional)
½ onion medium size, sliced into thick strips
6-8 jalapenos large size, sliced into ¼-inch rings, use more or less depending on size and how tightly you pack the jar
5 cloves garlic smashed
1 cup white vinegar
1 cup water
1 bay leaf large size, use 2 bay leaves if they're small
½ teaspoon whole black peppercorns
½ teaspoon Mexican oregano dried
1 teaspoon sugar optional, OR maple syrup // softens the sharpness of the vinegar without making it sweet
1.5 teaspoons salt I use sea salt, but kosher also works (see Notes for best types of salt to use)

Instructions

Sauté veggies for authentic escabeche flavor: (See Notes for oil-free option) Heat oil in a pan over medium heat, then add the carrots and cook for 1-2 minutes. Stir in the onions, jalapeños, and garlic and cook for an additional 2-3 minutes, just until everything is slightly softened. Don't overcook, you want everything tender-crisp, not mushy.
Simmer in brine: Add remaining ingredients, bring to a gentle boil, then reduce to a simmer for 5 minutes. Jalapeños should dull slightly in color but still hold their shape.
Transfer to jars: Pack into clean glass jars with a slotted spoon. Then, very carefully pour in hot brine. Make sure everything is fully submerged in the brine (see Notes for my trick to keeping them submerged).
Cool & refrigerate: Cool to room temperature before sealing. They can be enjoyed right away, but the flavor develops if you let them sit sealed in the refrigerator for 24-48 hours.

Notes

Handling jalapenos: Wash your hands after handling chilis. And if you have sensitive skin, make sure to wear gloves.
Oil-free option: Omit oil and use 1 tablespoon of water to sauté the veggies. Add more as needed in 1 tablespoon increments to prevent sticking while still softening and building flavor.
Best pans to use: Use a non-reactive saucepan (like stainless steel or enameled cast iron) when simmering your brine. Reactive materials like aluminum can affect the taste and cloud the brine.
Best salt to use: I prefer sea salt, but Kosher and pickling salt also work. I do not recommend Iodized salt, as it can cloud the brine and affect the flavor.
Keep veggies submerged: Press them down with a clean spoon or tuck parchment paper under the lid to prevent them from floating and not getting covered by the brine (which can cause spoilage).
Save the brine: Don’t toss leftover pickling liquid! Use in soups, marinades, or to add flavor to refried black beans or this vegan Mexican rice.
Flavor improves with time: They’re good right away, but peak flavor comes after 24–48 hours in the fridge.

Nutrition