Whether you're spicing up tacos, adding crunch to a sandwich, or topping a big bowl of beans and lentils, this easy quick pickle recipe is one of my favorite things to have on hand. It’s tangy, slightly sweet, and brings just the right kick of medium heat. The best part? This recipe uses simple ingredients and takes very little time. You’ll be enjoying pickled jalapeños and spicy carrots by the next day!

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Ingredient Notes
Instructions
How to Serve Pickled Jalapeños and Carrots
Tips, Tricks, and Alterations
Recipe

Ingredient Notes

Jalapeño Peppers: I love using 8-10 fresh jalapeño peppers with seeds removed for this recipe. They bring a nice medium heat, but feel free to leave the jalapeño seeds in if you like it hotter!
Carrots: 2 sliced carrots balance the heat with their natural sweetness, making this recipe the perfect addition to all sorts of meals.
White Vinegar: 1 cup of white vinegar forms the base of the vinegar-based brine. Apple cider vinegar or white wine vinegar also works if you want a different flavor.
Water: 1 cup of water dilutes the vinegar, creating a balanced tangy flavor.
Garlic Cloves: 2 garlic cloves add a subtle, savory layer to the brine.
Black Peppercorns: 1 teaspoon of black peppercorns gives the brine a little more complexity and depth.
Kosher Salt: 1 teaspoon of kosher salt brings all the flavors together.
Honey: 1 tablespoon of honey adds just a touch of sweetness to complement the spice.

Instructions

Prep Your Veggies: Slice 8-10 fresh jalapeños into rings and 2 carrots into thin rounds. For extra heat, leave the jalapeño seeds in. If you prefer it milder, remove the seeds before slicing.
Make the Brine: In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 teaspoon kosher salt, 1 tablespoon honey, 1 teaspoon black peppercorns, and 2 garlic cloves. Bring the vinegar mixture to a boil over high heat, stirring occasionally to dissolve the salt and honey.
Fill Your Jars: Pack a quart-sized mason jar (or two pint-sized glass jars) with the sliced jalapeños and carrots. Pour the hot brine over the veggies, making sure they’re fully submerged.
Cool to Room Temperature: Allow the jars to cool down to room temperature before sealing with a lid. Let the pickled jalapeños and spicy carrots sit in the refrigerator overnight. They’ll taste even better the next day as the flavors develop.

brine being poured over carrots and jalopenons

How to Serve Pickled Jalapeños and Carrots

As a taco topper for a spicy, crunchy bite.
Toss them into salads for an extra burst of flavor.
Add to beans and lentils for a simple, hearty meal.
Use them as a garnish for your favorite Mexican dishes.
Serve as a side dish at your next BBQ or alongside Mexican food.

Tips, Tricks, and Alterations

Boost the flavor: Add a bay leaf, a couple of sliced onions, or even some Mexican oregano to the brine for extra flavor.
Heat level: If you want more heat, toss in a serrano chile or habanero pepper, or leave in all the jalapeño seeds.
Storage: These pickles will last in the fridge for about a month, but there’s a good chance you’ll finish them sooner!
Use what you have: If you don’t have white vinegar, apple cider vinegar or white wine vinegar works great too.
Hot water bath for long-term canning: If you want to make a big batch for long-term storage, consider processing the jars using a hot water bath canning recipe.

If you’ve tried this Pickled Jalapeños and Carrots recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.

Recipe