Best 5 How To Pickle Jalapeno Peppers And Carrots Recipes

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Discover the delightful flavors of pickled jalapeño peppers and carrots, a culinary journey that tantalizes your taste buds with its tangy and spicy kick. These vibrant treats are not only delicious but also versatile, adding a burst of flavor to tacos, sandwiches, salads, and even cocktails. Embark on this pickling adventure with us, where we present two enticing recipes: a classic vinegar-based pickle and a unique Asian-inspired pickle brimming with aromatic flavors. Get ready to elevate your culinary creations and experience the magic of pickled jalapeños and carrots!

Here are our top 5 tried and tested recipes!

TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE



Taqueria-Style Pickled Jalapenos and Carrots Recipe image

This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.

Provided by Mike Hultquist

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 11

4-5 jalapeno peppers
2 medium sized carrots (peeled)
2 garlic cloves (chopped)
1 tablespoon olive oil
1 teaspoon Mexican oregano
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar
1 bay leaf
1 tablespoon salt
1 tablespoon honey or sugar (optional)

Steps:

  • Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
  • Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
  • Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
  • Add the remaining ingredients and bring to a quick boil.
  • Reduce the heat and simmer for 10 minutes.
  • Cool, then transfer to a jar.

Nutrition Facts : Calories 20 kcal, Carbohydrate 2 g, Sodium 442 mg, Sugar 1 g, ServingSize 1 serving

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS



Taqueria Style Pickled Jalapenos and Carrots image

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)

Provided by Patrick Calhoun | Mexican Please

Time 20m

Number Of Ingredients 12

8-10 jalapenos
2 carrots
1 small onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 tablespoon salt (Kosher or sea salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
8-10 black peppercorns
1 bay leaf (optional)

Steps:

  • Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
  • Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
  • Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
  • Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
  • Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
  • Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
  • I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

Nutrition Facts : Calories 27 kcal, Carbohydrate 4 g, Sodium 14 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PICKLED JALAPENOS AND CARROTS



Pickled Jalapenos and Carrots image

Provided by Guy Fieri

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

10 jalapenos sliced into 1/8-inch or slightly smaller rings
2 cups peeled and sliced (1/4-inch thick) carrots
1 1/2 cups white vinegar
1/4 cup sugar
1/2 red onion, sliced 1/4-inch thick

Steps:

  • Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
  • Remove from heat, let cool and store in airtight container.

PICKLED CARROTS AND JALAPENOS



Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories     side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

PICKLED JALAPENOS AND CARROTS



Pickled Jalapenos and Carrots image

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

Provided by jcjeffers

Categories     Side Dish     Vegetables     Carrots

Time 1h20m

Yield 12

Number Of Ingredients 5

1 ½ cups distilled white vinegar
¼ cup white sugar
10 jalapeno peppers, thinly sliced
2 cups sliced carrots (1/4-inch thick slices)
½ red onion, cut into 1/4 inch-thick rings

Steps:

  • 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.

Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g

Tips:

  • Choose fresh, firm jalapeño peppers and carrots for pickling.
  • Use a sharp knife to slice the peppers and carrots thinly.
  • Wear gloves when handling the peppers to avoid getting the capsaicin oil on your skin.
  • Use a clean jar and lid for pickling. Sterilize the jar and lid by boiling them in water for 10 minutes.
  • Make sure the pickling solution completely covers the peppers and carrots.
  • Store the pickled peppers and carrots in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Pickling jalapeño peppers and carrots is a simple and easy way to preserve these vegetables and enjoy them all year long. Pickled jalapeños and carrots are a great addition to tacos, burritos, sandwiches, and salads. They can also be used as a condiment or appetizer. With so many potential uses, pickled jalapeños and carrots are versatile and delicious. So next time you have a surplus of peppers and carrots, give pickling a try. You won't be disappointed!

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