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Jalapeño Pickled Carrots

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  • Prep 15 min
  • Total 8 hr 15 min
  • Ingredients 11
  • Servings 4
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I really like the flavor that pickled jalapeños give to a meal, even though I don't always eat peppers because they are very spicy for my palate. But I always save for myself the few pieces of carrot that come in the can together with the jalapeños. A short time ago, I started preparing my own pickled jalapeños–it's so easy to do, and I've never had to buy another can of pickled chili peppers. Apart from its great sabor, the biggest reason that I like to prepare my own chili peppers is because I can add more carrots than the canned version. My husband and my sons would eat the jalapeños and I stuck with the carrots. But even then, the carrots were too few. That’s when I decided to make a jar of pickled carrots: a bunch of carrots with just a single jalapeño pepper to give them that special flavor. This has to be one of the best ideas that I've had in a while because now I can enjoy all the carrots I like, and have enough to share with my family. I’m sure that your own family will enjoy them as well!
by Leslie Limon
Updated Sep 10, 2015
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Ingredients

  • 1 garlic clove, finely diced
  • 1 stem of cilantro
  • 5 whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 4 cups carrots, peeled and thinly sliced
  • 1/2 medium-sized onion, thinly sliced
  • 1 fresh jalapeño chili pepper, sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon salt

Directions

  • 1
    Place the garlic, cilantro, black peppercorns and bay leaf inside a one-liter glass jar.
  • 2
    In a saucepan, heat the vegetable oil over medium heat. Add the carrots, onion and jalapeño pepper. Cook for five minutes, stirring occasionally.
  • 3
    When ready, pour the carrots and other vegetables into the jar. Then pour the white vinegar over the contents, followed by the water. Season with salt, close the jar and lightly shake to incorporate the ingredients.
  • 4
    Refrigerate for at least 8 hours and enjoy with your favorite meals!

Expert Tips

  • tip 1
    When working with chili peppers, I recommend to use gloves or a plastic bag to protect your hands.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I really like the flavor that pickled jalapeños give to a meal, even though I don't always eat peppers because they are very spicy for my palate. But I always save for myself the few pieces of carrot that come in the can together with the jalapeños. A short time ago, I started preparing my own pickled jalapeños–it's so easy to do, and I've never had to buy another can of pickled chili peppers. Apart from its great sabor, the biggest reason that I like to prepare my own chili peppers is because I can add more carrots than the canned version. My husband and my sons would eat the jalapeños and I stuck with the carrots. But even then, the carrots were too few. That’s when I decided to make a jar of pickled carrots: a bunch of carrots with just a single jalapeño pepper to give them that special flavor. This has to be one of the best ideas that I've had in a while because now I can enjoy all the carrots I like, and have enough to share with my family. I’m sure that your own family will enjoy them as well!
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