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Taqueria Carrots and Potatoes

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spicy taqueria style pickled carrots and potatoes

Ingredients

Scale
  • 1 cup vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1/4 teaspoon whole peppercorns
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon oregano
  • 1/2 onion, sliced
  • 4 cloves garlic
  • 1–2 jalapenos, sliced (keep seeds in for more heat)
  • 2 dried red chiles
  • 1 1/2 pound carrots and potatoes, sliced thin

Instructions

  1. In a large microwave safe bowl, add the sliced potatoes and carrots and cover with water. Microwave on high for 3-4 minutes or until carrots are al dente. You can also boil them until al dente. Drain and set aside.
  2. In a medium saucepan, add the vinegar, water, salt, oregano, cumin seeds, and peppercorns and bring to a boil. In your sterilized pint jars, layer the onion, jalapenos, garlic, red chiles, and carrots and potatoes.
  3. Pour the hot vinegar solution over the carrots and potatoes, leaving 1/2 inch headspace. If canning, remove any air bubbles and hot water bath process for 10 minutes. You can also cool and refrigerate up to one month if not processing.

Notes

  • Yields 2 pint jars

Find it online: https://prairiecalifornian.com/taqueria-carrots-potatoes/