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–+ servings
Close up of a jar of Pickled Jalapeños and Carrots.
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Created by: Stefanie

Pickled Jalapeños and Carrots


Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
2
Quick pickled jalapenos and carrots are crisp, tangy, slightly spicy, and the perfect addition to any Mexican or southwest dish. They are ready in just 30 minutes!
2

Ingredients

  • ½ small white onion about ½ cup, sliced thinly
  • 3-4 cloves of garlic peeled and sliced thinly
  • ½ teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • ½ teaspoon kosher salt
  • 1 ½ cups sliced jalapenos about 5
  • 2 cups peeled and sliced carrots about 4 medium
  • 1 teaspoon black peppercorns
  • 1 tablespoon granulated sugar
  • 1 cup water
  • 2 cups white vinegar

Instructions

  • In a large saucepan, heat the oil and sliced onions over medium heat, cooking until onions soften.
  • Add the sliced garlic, cumin, oregano, and salt to the onions and saute for 1-2 minutes longer.
  • Add the jalapenos and carrots, sauteeing for another minute.
  • Pour the water, vinegar, and sugar into the saucepan and add the bay leaves.
  • Bring mixture to a low simmer and cook for about 10 minutes, until the jalapenos change in color from vibrant green to a dull green.
  • Remove saucepan from the heat. Transfer the jalapenos and carrots into glass canning jars for storage. Top with the liquid so that the vegetables are submerged under the brine.
  • Store in the refrigerator, lidded, for 24 hours before eating for best flavor.

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Notes

Storage:
​Once they have cooled, store them in the refrigerator for up to 3 weeks. If they go through the full canning process, they canned be stored in the pantry for a year. 
Notes:
 
Kosher salt is the best to use, as the granules are larger and the quantities will differ from other varieties of salt.
Add more or less when it comes to spices and garlic. We sliced the garlic really thin to help with infusing the flavors and for nicer storage. Whole cloves and minced garlic can be used as well. 
For quicker and more uniform slicing, use a mandolin. When hand slicing, keep the veggies about ¼ inch thick. 

Nutrition

Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 686mg | Potassium: 691mg | Fiber: 7g | Sugar: 16g | Vitamin A: 22148IU | Vitamin C: 91mg | Calcium: 114mg | Iron: 2mg

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