Taqueria Style Pickled Jalapeños Recipes

PICKLED JALAPENOS

Steps:

• In a medium size pot or Dutch oven, heat up the oil over medium-high heat. Add the carrots and saute for about 2 to 3 minutes, stirring frequently.
• Add the sliced onions, garlic, jalapenos, oregano, allspice and thyme and cook stirring frequently for about 4 - 5 minutes or until the jalapeno skins start to peel off.
• Stir in the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 8 to 10 minutes or until the jalapenos are slightly soft and dull in color.
• Remove from the heat and divide the vegetables into mason jars or similar heatproof airtight containers. Cover the vegetables with the cooking liquid and allow to cool at room temperature. Store in the refrigerator for up to 2 months..

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS

Steps:

• Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
• Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
• Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
• Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
• Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
• Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
• I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE

Steps:

• Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
• Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
• Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
• Add the remaining ingredients and bring to a quick boil.
• Reduce the heat and simmer for 10 minutes.
• Cool, then transfer to a jar.

MEXICAN PICKLED JALAPENOS

Steps:

• Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
• Toss jalapenos, onion, and carrots together in a bowl.
• Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
• 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. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
• Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
• Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
• Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

TAQUERIA STYLE PICKLED JALAPEñOS

Steps:

• In a medium sauce pan, add the olive oil and heat to medium / medium-low heat. Add the onions, garlic, peppercorns, oregano, cumin and coriander.
• Stir and cook until soft and aromatic, about 8 to 10 minutes.

TAQUERIA-STYLE PICKLED JALAPEñOS

Steps:

• 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.)
• 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.
• 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.