Pickled Jalapenos and Carrots Recipe - Allrecipes.com
Pickled Jalapenos and Carrots Recipe
  • READY IN ABOUT hrs

Pickled Jalapenos and Carrots

Recipe by  

"When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

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

 
Most Helpful Critical Review
Nov 23, 2010

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....

 

24 Ratings

Jul 19, 2010

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!!

 
Oct 07, 2011

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!

 
Jul 12, 2010

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.

 
Feb 11, 2012

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!

 
Sep 23, 2010

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.

 
Dec 19, 2011

Very quick and easy. Filled a quart canning jar. Used 6 medium carrots.

 

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Nutrition

  • Calories
  • 30 kcal
  • 2%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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