Mexican Style Pickled Peppers & Carrots

A Jerry James Stone Recipe


Condiment, Green, Yellow


  • 1 Carrot
  • 2 cup Chile peppers
  • 6 Pearl onions
  • 4 Garlic cloves
  • ½ tsp Oregano
  • ½ tsp Cumin
  • 1 tbsp Peppercorns
  • 1 Bay leaf
  • 2 tsp Sugar
  • 2 tsp Sea salt
  • ¾ cup Vinegar
  • ¾ Water
  • 24 ounce Mason jar
Jump to instructions
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • To make this recipe, we're going to start off by making the broth.
  • Add vinegar and water to a small pot or sauce pan. Add in sea salt, sugar, garlic, black peppercorns, dried cumin, and dried oregano.
  • Bring the mixture to a boil.
  • 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.
  • Add the brine you brought to a boil into the mason jar.
  • If the brine does not fully cover the vegetables, add in some water to top it off.
  • Seal up your mason jar and let it cool.
  • Once it's cooled, put it in the fridge. Let stand in the fridge overnight before enjoying.
  • Enjoy!