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jar filled with pickled carrots and chili slices

Pickled Jalapeños and Carrots


  • Author: Britt
  • Total Time: 25 minutes
  • Yield: 8 serving 1x

Description

A zesty and colorful pickled mix of jalapeños and carrots with red onions and a tangy-sweet vinegar brine. Perfect as a taco topping, snack, or condiment for any spicy craving.


Ingredients

Scale
  • 810 jalapenos
  • 2 carrots
  • 1 small onion
  • 46 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
  • 810 black peppercorns
  • 1 bay leaf (optional)

Instructions

  1. Give the jalapenos a rinse and then cut into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.
  2. Peel and quarter the onion, chopping into thin slices.  Peel and roughly chop the garlic.
  3. Heat a glug of oil in a medium sized sauce pan over medium heat.  Saute the onion and garlic for a few minutes.
  4. Add the spices:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don’t have seeds or peppercorns on hand. 
  5. Add the jalapenos and carrots.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).  Simmer until the jalapenos are just turning army green in color.
  6. Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  You can also use a single quart-sized Mason jar.  You can give them a taste test now for a preview, but they won’t have full flavor until they rest overnight in the brine.
  7. I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time. 

Notes

  • Always use caution when handling hot chiles — here are some tips on handling hot chili peppers. 
  • Feel free to use powdered spices if you don’t have seeds or peppercorns on hand.
  • I recently experimented with adding Habaneros to this recipe for some additional heat.  See Extra Hot Pickled Jalapenos.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: pickling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 cups
  • Calories: 20
  • Sugar: 1g
  • Sodium: 442 mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 2 g
  • Protein: 3g
  • Cholesterol: 0 mg

Keywords: carrots, jalapenos, pickled, pickling, recipe, spicy