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Pickled Jalapeños and Carrots


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  • 1/4 cup vegetable oil
  • 1/2 white onion, cut into 1 inch pieces
  • 4 large cloves garlic, thinly sliced
  • 4 jalapeños with stems, split in half lengthwise
  • 1 habanero chile, stemmed and thinly sliced (optional)
  • 4 carrots, peeled and cut into 1/2 inch thick slices
  • 10 black peppercorns
  • 3 whole cloves
  • 1 bay leaf
  • 4 allspice berries
  • 1/2 tsp whole mexican oregano
  • 1 Tbsp salt
  • 1 3/4 cups white vinegar
  • 1/4 cup water



Step 1

1. heat the oil in a 2 quart saucepan over medium heat. Add the onion and garlic, and cook and stir until slightly softened, but not brown, about 2 minutes. Add the jalapeños, habanero, carrots and spices. Cook and stir for 2 minutes longer. Add the salt, vinegar and water. Bring to a boil, reduce the heat, and simmer gently, stirring occasionally, until the carrots are just barely tender, about 10 minutes. Turn off the heat. Let cool, then refrigerate in the cooking liquid in a covered container. It will keep, refrigerated, for up to 2 weeks.

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