Spicy Pickled Carrots Taqueria Style

Follow our step-by-step guide on how to make Spicy Pickled Carrots Taqueria Style.

1. Step 1

   In a small saucepan, whisk together the white vinegar, water, and coarse sea salt. Bring the mixture to a low boil over medium-high heat, then reduce the heat and let it simmer until the salt is fully dissolved, about 3 minutes. Remove from heat and set aside to cool.

2. Step 2

   Peel the carrots and slice them diagonally into 1/2-inch pieces. Cut the yellow onion into quarters and then into strips. Remove the stems from the jalapenos and slice each into 6 strips. Lightly crush the garlic cloves with the side of a knife.

3. Step 3

   Heat the vegetable oil in a nonstick skillet over medium heat. Add the sliced carrots and sauté for about 6 minutes, stirring occasionally. Then, add the bay leaves, black peppercorns, oregano, and cumin seeds, cooking for an additional 2 minutes.

4. Step 4

   Next, add the onion, jalapenos, and crushed garlic to the skillet. Continue to cook, stirring occasionally, until the vegetables are tender and fragrant but not mushy, about 15 minutes.

5. Step 5

   Transfer the cooked vegetables into a 24-ounce wide-mouth canning jar. Pour the cooled vinegar mixture over the vegetables until the liquid reaches about 1 inch from the top. Drizzle the extra-virgin olive oil on top, then secure the lid tightly.

6. Step 6

   Allow the jar to cool to room temperature. The pickled carrots will be ready to enjoy after 1 hour, but for the best flavor, let them marinate for 24 hours before serving.