Pickled Jalapeños and Carrots
Crisp, tangy, and with a spicy kick, these pickled jalapeños and carrots are the perfect condiment for tacos, nachos, and sandwiches. An easy refrigerator pickle that's ready in just a few hours!
For 8 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Wear gloves to protect your hands from the jalapeño oils. Wash and slice the jalapeños and carrots into 1/4-inch thick rounds.
- c.Peel and thinly slice the white onion.
- d.Peel the garlic cloves and lightly smash them with the flat side of a knife to release their flavor.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat the vegetable oil in a medium, non-reactive saucepan over medium heat.
- c.Add the sliced onion and smashed garlic. Sauté, stirring occasionally, for 4-5 minutes until the onion is soft and translucent.
- 3
Step 3
- a.Create the Pickling Brine
- b.Pour the distilled white vinegar and water into the saucepan with the sautéed aromatics.
- c.Add the sugar, salt, Mexican oregano, black peppercorns, and bay leaves.
- d.Stir until the sugar and salt dissolve. Bring the mixture to a rolling boil over medium-high heat.
- 4
Step 4
- a.Blanch the Vegetables
- b.Once the brine is boiling, carefully add the sliced carrots and jalapeños to the pot.
- c.Stir to combine and press the vegetables down to submerge them in the brine.
- d.Reduce the heat to a simmer and cook for just 3-5 minutes. The goal is to slightly soften them while maintaining a crisp texture. Do not overcook.
- 5
Step 5
- a.Jar and Refrigerate
- b.Remove the saucepan from the heat.
- c.Using a slotted spoon, transfer the vegetables to a clean 1-quart (or two 1-pint) glass jar. Pour the hot brine over the vegetables, ensuring they are fully submerged.
- d.Let the jar cool to room temperature on the counter, about 1 hour. Once cool, seal with a lid and refrigerate for at least 4 hours before serving. For best flavor, wait 24 hours.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For safety, always wear gloves when handling hot peppers like jalapeños to avoid skin irritation.
- 2To reduce the spiciness, remove the seeds and white membranes from the jalapeños before slicing.
- 3The key to crisp pickled vegetables is a short cooking time. Pull them off the heat while they still have a firm bite.
- 4For longer storage (several months), sterilize your jars and lids in boiling water before packing.
- 5The pickling liquid is delicious! Drizzle it over salads or use it as a marinade.
- 6The flavor will develop and improve the longer the pickles sit in the refrigerator.
Adapt it for your goals.
Vegetables
Add other firm vegetables like cauliflower florets, sliced radishes, or pearl onions along with the carrots and jalapeños.
Spice LevelSpice Level
For extra heat, add one or two sliced serrano or habanero peppers to the mix.
VinegarVinegar
Substitute the white vinegar with apple cider vinegar for a slightly sweeter, fruitier tang.
SpicesSpices
Add 1/2 teaspoon of whole cumin seeds or coriander seeds to the brine for a different aromatic profile.
Why this is on our healthy list.
Rich in Antioxidants
Jalapeños and carrots are packed with antioxidants like Vitamin C and beta-carotene, which help protect your cells from damage caused by free radicals.
Supports Digestion
The acidic nature of vinegar used in pickling can help promote a healthy gut environment and aid in the digestion of foods.
Low in Calories
As a condiment made primarily from non-starchy vegetables, it's a flavorful, low-calorie way to enhance meals, making it suitable for weight management.
Metabolism Boosting
The compound capsaicin, which gives jalapeños their heat, has been shown to have a thermogenic effect that can provide a slight boost to your metabolism.
Frequently asked questions
A 1/4 cup serving contains approximately 35-45 calories, making it a very low-calorie condiment. Most calories come from the small amount of oil and sugar.