Taqueria Style Pickled Jalapenos and Carrots


Makes 2 cups (I like to use one 16-ounce mason jar)

Preparation time 2 hours and 20 minutes, 20 minutes active time


4-6 jalapenos, sliced in ¼ inch rounds (you can take out seeds for less heat)

2 large carrots, sliced on the diagonal in ¼ inch rounds

1 white onion, sliced thin

4 garlic cloves, whole

1 cup white wine vinegar

2 tablespoon apple cider vinegar

1½ teaspoons kosher salt

2-3 tablespoons monk fruit sugar or xylitol

½ teaspoon dried Mexican oregano

1 bay leaf, whole optional


Place jalapenos, carrots, onions, and garlic into the two mason jars. In a saucepan heat 2 cups filtered water, vinegars, salt, sweetener, oregano, and bay leaf is using. Bring to a boil then remove from heat. Evenly pour brine over veggies in jars. Let mixture cool to room temperature. Seal it with a tight-fitting lid, and I like to turn it upside down to get the mixture to evenly distribute. It’s ready to eat in 2 hours, but I like it the next day when the flavors have infused.

Note The rad thing about quick pickling which I love to do in the summertime when all the cucumbers and peppers are in season, is that you can use a variation of vinegars. Try changing it up with red wine vinegar, champagne vinegar, rice vinegar, and white vinegar. It is super fun!