These taqueria style pickled jalapeños are not for the faint of heart. They are very spicy but boy are they delicious. We are going to pickle jalapeños with carrots, onions and garlic (plus some spices) and the final result is perfect.
I recommend that you use gloves when you are slicing the jalapeños for this recipe. You will be handling a lot of them and your hands might burn. AS for the spices, if you have a mortar that would be great. If you don’t have one, don’t worry about it! Just add the spices as is.
Like with any other pickled item, the longer you wait for these to pickle, the better. Be patient and let them do their thing. These will be ready to eat in 24 hours but if you leave them for longer that would be better.
Taqueria Style Pickled Jalapeños
12 black peppercorns or 1/2 teaspoon ground black pepper
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds or 1/3 teaspoon ground cumin
1 small white onion — thinly sliced
6 garlic cloves — smashed and peeled (hard tips removed)
2 bay leaves
2 carrots — peeled and sliced (about 1/4th inch thick) 8 large jalapeños — sliced (use gloves)
1 1/4 cups water
2 cups white distilled vinegar
1 tablespoon salt (preferably sea or kosher)
1 tablespoon avocado or olive oil
2 – 1 gallon Mason jars
If you have a mortar, add the peppercorns, oregano and cumin seeds. Smash the spices up a bit. If you do not have a mortar, don’t worry about it. Just add them to the pot as is — except rub the oregano in between the pals of your hands.
Heat a pot with the oil. Add the onion and garlic and cook for about 5 minutes, until the onion is softened and translucent. Work on medium heat and watch out not to burn the garlic as it will get bitter.
Make a well in the middle and add the spices. Let them cook for a minute or so and mix in with the onion. You want to make them fragrant. Add the bay leaves and press them down on to the bottom of the pot for a minute until you can smell that too.
Add the jalapeños and the carrots and mix well. Add the liquid and the salt and press down the vegetables so that they are completely submerged in the vinegar and water. Bring the pot to a boil, reduce the heat and simmer for about 15 to 10 minutes until the jalapeños are no longer bright green.
Turn off the heat and transfer the jalapeños into the jars. Make sure you have a bay leaf in each one and that you add all of the liquid. Press down on the vegetables to make sure they are submerged in the vinegar. Allow the jalapeños to cool down completely, cover and refrigerate for at least 24 hours. The longer you wait, the better.