Recipe by jcjeffers
"When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!"
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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
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!!
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....
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
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.
Little sweet and it needed water.
* 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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