Taqueria-Style Pickled Carrots For Canning Recipe

Name: Taqueria-Style Pickled Carrots For Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cumin seed; 2 cups white wine vinegar; 2 cups water; 2 tablespoons kosher salt, divided; 1 additional teaspoon kosher salt; 2 teaspoons dried oregano (Mexican oregano preferred); 1/2 teaspoon black peppercorns, lightly crushed; 1 small red onion, peeled and cut into 1/8-inch slices; 2 -4 jalapeno chiles, quartered (seeded for less heat); 2 3/4 lbs carrots, peeled and cut on a bias 1/2 inch thick; 8 garlic cloves, peeled; 4 small dried red chilies (optional)

Servings: persons

1/2 teaspoon cumin seed
2 cups white wine vinegar
2 cups water
2 tablespoons kosher salt, divided
1 additional teaspoon kosher salt
2 teaspoons dried oregano (Mexican oregano preferred)
1/2 teaspoon black peppercorns, lightly crushed
1 small red onion, peeled and cut into 1/8-inch slices
2 -4 jalapeno chiles, quartered (seeded for less heat)
2 3/4 lbs carrots, peeled and cut on a bias 1/2 inch thick
8 garlic cloves, peeled
4 small dried red chilies (optional)

1
In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
2
Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
3
Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
4
Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving 1/2 inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.

463

kcal

Calories

101

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon cumin seed, 2 cups white wine vinegar, 2 cups water, 2 tablespoons kosher salt, divided, and more.

Yes, Taqueria-Style Pickled Carrots For Canning falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taqueria-Style Pickled Carrots For Canning

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions