Mexican-Style Pickled Jalapeños with Carrots and Onions
Mexican-Style Pickled Jalapeños with Carrots and Onions delivers a bright, vinegary bite balanced by gentle sweetness and warm notes of garlic, oregano, cumin, and bay. The jalapeños stay crisp alongside tender carrot coins and onions, perfect for topping tacos, tortas, and nachos or adding punch to sandwiches and grilled meats. Serve as a vibrant condiment at cookouts, taco nights, or whenever you want a spicy, tangy accent.
- Prep30 mins
- Cook5 mins
- Serves96
- DifficultyEasy
- 1
Cut off the jalapeno stems and slice them into 1/4-inch rounds. Remove some or all of the seeds, as you like, by rinsing the jalapenos several times in a bowl of cold water and swirling until the seeds come loose.
- 2
Check six pint-sized jars for cracks and the rings for rust, discarding any that are damaged. Keep them in simmering water until the jalapenos are ready. Wash the new, unused lids and rings in warm, soapy water.
- 3
Toss the jalapenos, onion, and carrots together in a bowl.
- 4
Combine the vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until the sugar is dissolved.
- 5
Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Divide the jalapeno mixture among the jars, packing them tightly without crushing the vegetables.
- 6
Pour the boiling pickling liquid over the vegetables, leaving 1/2 inch of headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
- 7
Wipe the jar rims clean and place the lids on the jars. Add the bands and tighten them firmly.
- 8
Process the jars in a boiling water bath for 10 minutes. Turn off the heat and remove the canning pot lid. Let the jars rest in the hot water for 5 minutes, then remove them and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.
- Calories 6.06 kcal Low Source
- Protein 0.12 g Low Source
- Carbs 1.17 g Moderate
- Total Fat 0.06 g Low Source
- Saturated Fat 0.01 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.4 mg Low Source
- Fiber 0.43 g Low Source
- Sugar 0.73 g Low Source
- Added Sugar 0.21 g Low Source
- Calcium 3.91 mg Low Source
- Iron 0.08 mg Low Source
- Potassium 28.99 mg Low Source
- Vitamin A 5.14 mcg_rae Low Source
- Vitamin C 11.32 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Sulfites
- Garlic 🧄
- Onions 🧅
About This Recipe
Mexican Style Pickled Jalapeños with Carrots and Onions is a Tex Mex appetizer recipe made with 12 ingredients. It takes about 35 mins, serves 96, and is rated easy. Key ingredients include Black Peppercorns, Carrot, Dried Bay Leaves, and Dried Oregano. Each serving provides about 6.06 kcal.
Recipe Questions
- What is Mexican-Style Pickled Jalapeños with Carrots and Onions?
- It is a Tex-Mex recipe made with 12 ingredients, usually served for appetizer or side dish or snack.
- What is Mexican-Style Pickled Jalapeños with Carrots and Onions made of?
- The main ingredients are Black Peppercorns, Carrot, Dried Bay Leaves, Dried Oregano, Garlic. The full list of 12 is above.
- How long does it take to make Mexican-Style Pickled Jalapeños with Carrots and Onions?
- About 35 mins in total: 30 mins to prepare and 5 mins to cook.
- How many calories are in one serving?
- One serving provides about 6.06 kcal. The full nutrition breakdown is above.
- Is Mexican-Style Pickled Jalapeños with Carrots and Onions easy to make?
- This recipe is rated easy, with 12 ingredients and 8 steps.
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