Pickled Jalapenos and Carrots

[Cookie2122]

Let’s explore the zesty world of Pickled Jalapenos and Carrots. These tangy delights are perfect for adding a kick to your meals. Whether you’re a fan of tacos, tostadas, or sandwiches, these pickled veggies won’t disappoint!

Ingredients:

• 4-6 jalapenos (rinsed and sliced)
• 2-3 large carrots (peeled and cut into 1/4-inch coins)
• 1 onion (sliced)
• 4-6 garlic cloves (roughly chopped)
• 8-10 cracked black peppercorns
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon Mexican oregano (optional)
• 1 bay leaf (optional)
• 1.5 cups white vinegar
• 1 cup water
• 1 tablespoon Kosher or sea salt

Instructions:

1. Saute the sliced onion and chopped garlic in a glug of oil over medium heat until softened.
2. Add the cracked black peppercorns, cumin seeds, Mexican oregano (if using), and bay leaf (optional). Briefly saute the spices.
3. Add the sliced jalapenos and carrot coins to the saucepan.
4. Pour in the white vinegar, water, and Kosher or sea salt.
5. Simmer for a few minutes until the jalapenos turn an army green color.
6. Load up glass jars (Mason jars work well) with the jalapeno-carrot mixture and fill them to the brim with the brine.
7. Let the jars cool to room temperature, then seal them and refrigerate.
8. Enjoy these pickled wonders on your favorite dishes!

Remember, this quick pickling technique adds a burst of acidity that can brighten up any meal. Feel free to experiment with other veggies using the same method!

 

[Nutellah_]

Thanks for the Pickled Jalapenos and Carrots recipe! They look spicy and tangy—excited to give them a try!

 

[Mui]

This pickled jalapeño and carrot combo sounds like a total flavor bomb—perfect for giving any dish a zesty kick! Appreciate the suggestion; can’t wait to try it out!

 

[KarenDeel]

Your Pickled Jalapenos and Carrots look fantastic! Pickling is such a great way to preserve veggies and infuse them with amazing flavors. The combination of jalapenos and carrots sounds like it’ll add a perfect tangy and spicy kick to any dish. Whether you're using them to jazz up sandwiches, tacos, or just as a zesty snack on their own, they’re sure to be a hit!

 

[Rain]

Pickled jalapeños and carrots? Yes, please! 🌶 The perfect combo of heat and tanginess! I love having these on hand for tacos, sandwiches, or just snacking.

 

[darat]

Let’s explore the zesty world of Pickled Jalapenos and Carrots. These tangy delights are perfect for adding a kick to your meals. Whether you’re a fan of tacos, tostadas, or sandwiches, these pickled veggies won’t disappoint!

Ingredients:

• 4-6 jalapenos (rinsed and sliced)
• 2-3 large carrots (peeled and cut into 1/4-inch coins)
• 1 onion (sliced)
• 4-6 garlic cloves (roughly chopped)
• 8-10 cracked black peppercorns
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon Mexican oregano (optional)
• 1 bay leaf (optional)
• 1.5 cups white vinegar
• 1 cup water
• 1 tablespoon Kosher or sea salt

Instructions:

1. Saute the sliced onion and chopped garlic in a glug of oil over medium heat until softened.
2. Add the cracked black peppercorns, cumin seeds, Mexican oregano (if using), and bay leaf (optional). Briefly saute the spices.
3. Add the sliced jalapenos and carrot coins to the saucepan.
4. Pour in the white vinegar, water, and Kosher or sea salt. Plumber
5. Simmer for a few minutes until the jalapenos turn an army green color.
6. Load up glass jars (Mason jars work well) with the jalapeno-carrot mixture and fill them to the brim with the brine.
7. Let the jars cool to room temperature, then seal them and refrigerate.
8. Enjoy these pickled wonders on your favorite dishes!

Remember, this quick pickling technique adds a burst of acidity that can brighten up any meal. Feel free to experiment with other veggies using the same method!

View attachment 5722

The fresh jalapenos I buy at the store are plenty spicy. The pickled ones are not. Is this because the pickling process destroys the capsaicin or because the bottler buys tame jalapenos to pickle?

 

[Kenz]

this makes a very good tasting dish!