Pickled Taqueria Carrots & Onions (Edit recipe)

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The perfect zesty topper for tacos, tostadas, scrambled eggs, Migas or adding to my new Chicken Tortilla Soup! For that application, I like to dice them up and toss them in. If you'd prefer less heat, you can omit the sliced jalapeños.

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PREP TIME

20 minutes

COOK TIME

5 minutes to 10 minutes

INGREDIENTS

10

Serves: 6-8

Ingredients

1 Tbsp Avocado Oil
3 whole Carrots, peeled and sliced at an angle, approximately ⅓” thick
3 - 5 cloves Garlic, peeled, leave whole
1 whole Vidalia Onion, small (approximately ½ - ⅓ cup) peeled, sliced about ½ - ⅓"
1 - 2 whole Jalapeño Pepper, stemmed, sliced about ½ - ⅓", optional
1.5 cups White Vinegar, Distilled, can sub apple cider vinegar
1 cup Water
1 - 2 Tbsp Mexican Oregano, Dried
1 tsp Real Salt - Redmond
2 - 3 whole Bay Leaf

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add avocado oil to a medium sized sauce pan and warm over medium heat until glistening. Add carrots, garlic cloves (whole), onions and jalapeño (if using) and sauté until fragrant.
Add vinegar, water and spices to the veggies and cook until carrots are to desired tenderness. This is a personal choice, I like mine more on the soft side, but you can leave them with a little "bite" to them, typically around 3-5 minutes for me.
When you get the veggies to the place you want them, add entire contents to an heatproof container. Allow to come to room temperature then close tight and store in the fridge. Enjoy on all the things!

Notes

You can change this up as you like, using all carrots and no peppers or even try using pearl onions in place of the sliced option. I like using the larger size Weck Tulip Jars here, but a standard quart canning jar is also perfect.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	43
Fat:	2 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	312 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.