Learn how to pickle jalapenos and carrots, staples in Mexican households, to pair with a wide array of foods, including tortas, tacos, antojitos, roasted chicken, grilled meats, and even some salads.
Pickled jalapeño peppers and carrots are a staple in Mexican households. Mexicans use these peppers when eating a wide array of foods, including tortas, tacos, antojitos, roasted chicken, grilled meats, and even some salads. This recipe renders a large amount, but if you want to make less, simply divide the ingredients to make a smaller batch. You can use the same process in this recipe to pickle almost any pepper you want.
Ingredients
- 2 tablespoons olive oil
- 2 cups peeled and sliced carrots (see “Notas,” below)
- 2 pounds jalapeño peppers, sliced lengthwise or cut into rings (see “Notas”)
- 12 cloves garlic
- 1 large white onion, sliced
- 4 cups white vinegar
- 4 bay leaves
- 1-1/2 teaspoons each dried thyme and dried marjoram
- 1 teaspoon dried Mexican oregano
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- Salt, to taste
Directions
- In a large nonaluminum pot, heat the olive oil over medium-high heat. Add the sliced carrots and cook for 4 to 5 minutes, stirring frequently; their color will change to a bright orange. (Do not overcook the carrots, because they need to retain some crunchiness.)
- Add the jalapeños, garlic, and onion to the pot. Cook for another 3 minutes, stirring frequently.
- Add the vinegar, 1 cup of water, and seasonings. Bring to a boil, then reduce the heat to low and let gently simmer for 5 minutes. Remove the pot from the heat and let the ingredients cool for a few minutes.
- Divide the contents of the pot (both the vegetables and the liquid) evenly among 4 sterilized pint-sized glass jars with lids. Tightly screw on the lids and store in the fridge.
These pickled peppers can be consumed immediately after they cool, but the flavors will develop further as they sit. They’ll store a couple of months in the fridge, if they last that long. – Mother
Notas
- You can slice the carrots in rounds or diagonal slices, as long as they have a uniform thickness so that they all cook evenly.
- You can pickle the peppers whole, without slicing them. You’ll need to make a small incision in them to keep them from bursting during the cooking process.
- If you prefer to use fresh herbs, use 4 sprigs of fresh thyme and 2 sprigs of fresh marjoram.
Try our pickled red onions on our pork tamales or our vegetarian tamales recipes.
Originally published in the December 2025/January 2026 issue of MOTHER EARTH NEWS magazine and regularly vetted for accuracy.
