Mexican Please · by Patrick Calhoun | Mexican Please★ 4.4 (190)
Taqueria Style Pickled Jalapenos and Carrots
NUTRITION · PER SERVING20M COOK
CAL 2%·PRO 1%
CARBS 5G44% OF CAL
1G FIBER2G SUGAR2G OTHER
FAT 2G38% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled jalapeños and carrots in a spiced vinegar brine. A tangy, zesty condiment with kick, ready in 20 minutes.
condimentmexican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Mexican Please →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8-10 jalapenos
- 2 carrots
- 1 small onion
- 4-6 cloves of garlic
- olive oil
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon salt (Kosher or sea salt)
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin seeds
- 8-10 black peppercorns
- 1 bay leaf (optional)
At a glance
PER SERVING · TIME 20M
CAL 2%·PRO 1%
CARBS 5G44% OF CAL
1G FIBER2G SUGAR2G OTHER
FAT 2G38% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 899mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 19mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 899MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.