Pickled Jalapeños and Carrots

A top-down view of a glass jar filled with bright orange sliced carrots and a fresh green jalapeño ring submerged in clear pickling liquid.

Pickled Jalapeños and Carrots

Nora Bourdeau

Pickled jalapeños and carrots are a great addition to any meal. Whether you’re topping tacos, tossing them into salads, or serving them as a side dish, this easy recipe will have you hooked!

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Prep Time 15

Cook Time 5

Total Time 20

Course Side Dish

Cuisine American

Servings 32 oz jar

Calories 212 kcal

Ingredients

8-10 fresh jalapeño peppers
2 carrots
1 cup white vinegar
1 cup water
2 garlic cloves
1 teaspoon black peppercorns
1 teaspoon kosher salt
1 tablespoon honey

Instructions

Slice the jalapeños and carrots.
8-10 fresh jalapeño peppers, 2 carrots
In a medium saucepan, combine vinegar, water, salt, honey, peppercorns, and garlic. Bring to a boil.
1 cup white vinegar, 1 cup water, 1 teaspoon black peppercorns, 1 teaspoon kosher salt, 1 tablespoon honey, 2 garlic cloves
Pack a quart-sized mason jar with the veggies.
Pour the hot brine over the veggies, cool to room temperature, and refrigerate.

Nutrition

Calories: 212kcalCarbohydrates: 41gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 2433mgPotassium: 767mgFiber: 8gSugar: 28gVitamin A: 21613IUVitamin C: 142mgCalcium: 109mgIron: 1mg

Keyword Preserved Veggies, Quick Pickles, Spicy & Sweet

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