Best 4 Pickled Jalapenos And Carrots Recipes
**Discover the Delightful World of Pickled Jalapeños and Carrots: A Culinary Journey of Flavor and Versatility**
In the realm of culinary delights, pickled jalapeños and carrots stand out as vibrant and versatile delicacies, offering a tantalizing fusion of flavors and textures. These culinary creations have captivated taste buds across cultures, adding a zesty kick to countless dishes and snacks. Whether you're a seasoned foodie or a culinary novice, embarking on a pickling adventure with jalapeños and carrots promises an exhilarating experience.
This comprehensive guide will equip you with everything you need to know about pickling jalapeños and carrots, from selecting the freshest ingredients to mastering the art of creating a flavorful brine. We'll delve into the secrets of achieving the perfect balance of heat, tang, and sweetness, ensuring your pickled creations become a staple in your kitchen.
Along the way, we'll explore a diverse collection of recipes that showcase the versatility of these pickled gems. From classic pickled jalapeños that add a fiery touch to tacos and nachos to pickled carrots that lend a refreshing crunch to salads and sandwiches, each recipe promises a unique culinary experience.
So, prepare your palate for a flavorful journey as we dive into the world of pickled jalapeños and carrots. Let's embark on this culinary adventure and create a symphony of flavors that will leave your taste buds dancing with delight!
PICKLED CARROTS AND JALAPENOS
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
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
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
PICKLED DAIKON WITH CARROTS AND JALAPENOS
The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
- Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
- Cover, and refrigerate 3 hours.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 1374.1, Carbohydrate 23.1, Fiber 2.6, Sugar 18.9, Protein 1.1
PICKLED JALAPENOS AND CARROTS
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
Tips:
- Choose the right peppers: For the best flavor and texture, use fresh, firm jalapeños that are deep green in color. Avoid peppers that are bruised or have blemishes.
- Wear gloves when handling peppers: The capsaicin in jalapeños can irritate your skin, so it's important to wear gloves when handling them. If you do get capsaicin on your skin, wash it off with soap and water immediately.
- Use a sharp knife: A sharp knife will help you make clean, even cuts when slicing the peppers and carrots.
- Sterilize your jars and lids: To prevent contamination, sterilize your jars and lids in boiling water for 10 minutes before using them.
- Use a clean spoon: When transferring the pickles to the jars, use a clean spoon to avoid introducing bacteria.
- Store the pickles in a cool, dark place: Once the pickles are sealed, store them in a cool, dark place, such as a pantry or refrigerator. The pickles will keep for up to 6 months.
Conclusion:
Pickled jalapeños and carrots are a delicious and versatile condiment that can be used in a variety of dishes. They're perfect for adding a spicy kick to tacos, burritos, sandwiches, and salads. They can also be used as a topping for nachos or pizza. No matter how you choose to use them, pickled jalapeños and carrots are sure to add flavor and excitement to your meals.
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