For a milder flavor, remove the seeds and membranes from the jalapeño peppers before slicing. Feel free to adjust the amount of sugar to your liking. For a sweeter pickle, add an extra tablespoon or two. These pickled vegetables are also delicious as a topping for salads or as a side dish with grilled meats. For extra flavor add a clove of garlic or a bay leaf to the pickling liquid.
Pickled Jalapeños and Carrots
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS126
Brighten up your tacos, tostadas, and more with these vibrant pickled jalapeños and carrots, a tangy and subtly sweet condiment that adds a delightful crunch and spicy kick.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber1 g
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Protein0 g
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Sodium14 mg
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Sugar6 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a saucepan, combine the distilled white vinegar and white sugar.
02 Step
Recipe View Cook over medium heat, stirring continuously, until the sugar is completely dissolved and the mixture begins to boil. (Approximately 5 minutes)
03 Step
Recipe View Add the thinly sliced jalapeño peppers, sliced carrots, and red onion rings to the saucepan.
04 Step
Recipe View Remove the pan from the heat and allow the mixture to stand for 1 hour, allowing the vegetables to soften and absorb the pickling liquid.
05 Step
Recipe View Cool to room temperature before serving. The pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.
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RECIPE REVIEWS
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Please Rate
Lillie Wilkinson
May 9, 2025These are so easy to make and taste amazing! I added a bit of garlic, as someone suggested, and it was perfect.
Murphy Jenkins
Sep 2, 2024Love the balance of sweet and spicy. I found that chilling them overnight really enhanced the flavor.
Adelia Bode
Apr 30, 2024I made these for a taco night and they were a huge hit. Definitely making these again!