"When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!" — jcjeffers
Watch video tips and tricks
1 1/2 cups
distilled white vinegar
jalapeno peppers, thinly sliced
sliced carrots (1/4-inch thick slices)
red onion, cut into 1/4 inch-thick rings
I made the recipe but added about 1 heaping tspn of dried oregano,4 cloves of crushed garlic,and a tspn of whole peppercorns to the boiled vinigar/sugar mixture! Yummy and totally tastes the same as the resturants
i must of done something wrong. Carrots are still too crispy. Too sugary also. Too bad. I live in San Diego and eat these all the time....
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!!
We had some jalapenos that were starting to get a little old, so I found and tried this recipe. It is fantastic. I had only had the pickled peppers in restaurants, and these are so much better. To the vinegar and sugar, I added several shakes of ground pepper, around 1/4 tsp of Italian seasoning, and a few shakes of salt. I boiled my carrots for around five minutes before adding the peppers (quartered lengthwise into strips, with the membrane and seeds removed). I also added three cloves of garlic, quartered, and maybe 1/4 cup of sliced white onion. I only boiled everything together for a couple minutes, and then I let it all cool in the pot. When at room temperature, into a glass jar! So good, next time I want to add some cauliflower! Don't be scared of making pickled anything. The reward is worth the effort! Thanks for sharing, JC!
Whole family loves these. I always add about a tsp of oregano to the pickling liquid as that's how I remember them on the table at our favorite Mexican restaurant in San Diego. They keep in the fridge for about 2 weeks if they're around that long.
Since I wanted to use these hot peppers to decorate a meat dish I left them whole and added various other hot peppers. They are beautiful and very tasty!
Easy! Made this just for my husband and he enjoyed them. I didn't have jalapeño so I used the left over yellow peppers. Also added salt and oregano.
Very quick and easy. Filled a quart canning jar. Used 6 medium carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Jalapenos and Carrots
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
See how to make pickled peppers in a delicious and versatile vinegar brine.
Watch Chef John make quick-and-easy pickled peppers.
See how to turn hot chile peppers into peppy pickles.