Mexican Style Pickled Peppers & Carrots

Recipe by: Jerry James Stone | Written October 29, 2018

I love Mexican food! This recipe is inspired by those pickled peppers and carrots, and the other fresh ingredients, you get at a taqueria. It’s a simple refrigerator pickle that anyone can do.

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Ingredients

Carrot, one
Chile peppers, 2 cups
Pearl onions, six
Garlic, four
Oregano, 1/2 teaspoon
Cumin, 1/2 teaspoon
Peppercorns, 1 tablespoon
Bay leaf, one
Sugar, 2 teaspoon
Sea salt, 2 teaspoon
Vinegar, 3/4 cup
Water, 3/4 cup
Mason jar, 24 ounce jar

Total Time:

8 hours

PREP
15 minutes
INACTIVE
8 hours
COOK
5 minutes
Servings:
 
Recipe Type:
Condiment
Diet:
Vegetarian
  1. To make this recipe, we're going to start off by making the broth.  

     
  2. Add vinegar and water to a small pot or sauce pan. Add in sea salt, sugar, garlic, black peppercorns, dried cumin, and dried oregano. 

     
  3. Bring the mixture to a boil. 

     
  4. Add the chile peppers and carrots, in layers, to a 24 ounce mason jar. About half way full, add in some pearl onions. Continuing layering until you've almost reached the top. 

     
  5. Add the brine you brought to a boil into the mason jar. 

     
  6. If the brine does not fully cover the vegetables, add in some water to top it off.  

     
  7. Seal up your mason jar and let it cool.  

     
  8. Once it's cooled, put it in the fridge. Let stand in the fridge overnight before enjoying.  

     
  9. Enjoy! 

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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