Mexican Style Pickled Peppers Carrots Close Up 1

Mexican Style Pickled Peppers & Carrots

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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
Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

Instructions

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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JerryJamesStone

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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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

Directions

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!

Mexican Style Pickled Peppers & Carrots
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