Recipe courtesy of Virginia Willis

Taqueria-Style Pickled Jalapeños

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Have you been to a Taqueria and seen a bowl of jalapeños and carrots on the buffet next to the salsas and cilantro leaves? “Taqueria-Style” pickled jalapeños are a savory pickled escabeche made with vinegar and spices. It’s not very common to cook vegetables before canning them, but that’s what gives these pickled jalapeños a rich, deep flavor profile. The spicy, spiced, sour vegetables are the perfect pairing for tacos and cut through the fattiness of roasted meats as well. Pop them on a sandwich or use to kick up tartare sauce for fish.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 1 quart
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Ingredients

Directions

Special equipment:
Sterilized quart glass jar with a tight lid
  1. Heat the oil in a large stainless-steel skillet over high heat. Add the jalapeños, garlic, carrots and onions. Reduce the heat to medium and cook, stirring often, until the jalapeños are blistered and the onions are softened, about 5 minutes. (Watch out! The cooking jalapeños can create fumes that make it hard to breathe. Avert your face from the skillet.)
  2. Add 1 cup water, the vinegar, salt, bay leaves, oregano and thyme. Bring to a boil, then reduce the heat to simmer. Cook until the carrots are tender and the jalapeños are no longer bright green, about 15 minutes. 
  3. Pack the vegetables into a sterilized quart glass jar with a tight lid. Top with the vinegar cooking liquid and seal. Refrigerate up to 2 weeks. 

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