Pickled Jalapenos and Carrots

Pickled Jalapenos and Carrots

22
jcjeffers 0

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

Ingredients

1 h 20 m {{adjustedServings}} servings 30 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

22
  1. 26 Ratings

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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 sam...

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 o...

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. ...