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Mexican Style Pickled Peppers & Carrots

Yields1 ServingPrep Time15 minsCook Time5 minsTotal Time20 mins

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.

Mexican Style Pickled Peppers Carrots Close Up 1

 1 Carrot
 2 cups Chile peppers
 6 Pearl onions
 4 Garlic cloves
 ½ teaspoon Oregano
 ½ teaspoon Cumin
 1 tablespoon Peppercorns
 1 Bay leaf
 2 teaspoons Sugar
 2 teaspoons Sea salt
 ¾ cup Vinegar
 ¾ Water
 24 ounce Mason jar
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!