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Pickled Jalapenos and Carrots Recipe

Pickled Jalapenos and Carrots

Recipe courtesy Guy Fieri

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on April 19, 2013

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    This recipe is not bad, and if you like sweet and spicy pickles you'll probably be satisfied with this recipe. I cut the sugar in half and thought it was still too sweet. I add yellow peppers and sundried tomatoes and additional spices to taste; outside of being too sweet, the flavors are great, Super Spicy, just the way I like it! Play with the recipe and develop something that suits your taste. This is a great starting place for developing your own custom recipe for pickled jalapeños. :-

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  • on July 14, 2012

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    Wonderful! I used the baby carrots in one batch (I was making a lot of them, white onion and a couple cloves of garlic in each jar. They got eaten right away. This batch I'm making and canning. Was thinking this would work to throw a couple radishes and maybe for pickling cauliflower (I have a friend who loves those pickled veggies in the store. Yummy!!!

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  • on March 16, 2012

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    Like a previous reviewer said, "These are great, spicy and sweet" I couldn't agree more, very yummy. I'm going to eat them with everything.

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  • on January 26, 2012

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    Made a fatal mistake in covering my veg and pickling liquid after it simmered, so my veg cooked almost through - still got eaten quickly though the flavor is great. I added some radishes as well (in hopes for some extra crunch

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  • on November 13, 2011

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    This recipe is so easy. I followed directions, did not cook but steeped all. They are crunchy and delicious. I have given away as many jars as I have eaten, along with recipe. It is a winner..

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  • on September 17, 2011

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    DELICIOUS!

    Made the recipe exactly as written and am thrilled with the result. I can't wait to give little jars to my jalapeno lovin' friends.

    Just a comment about the other reviewers who didn't use the indicated amount of sugar. These are meant to be sweet and sour (almost Thai style so if you leave out the sugar, you will have something entirely different (an not nearly as yummy, I suspect.

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  • on July 11, 2011

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    This was easy and made my husband very happy... I only used 2 tbsp of sugar but everything else the same... awesome...

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  • on September 13, 2010

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    These are great, spicy and sweet. Be careful not to breathe in the fumes from the hot vinegar and sugar!! delicious.

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  • on July 28, 2010

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    This also works well with Serrano Peppers!

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  • on July 17, 2010

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    Could not figure out how to pickle a bumper crop of peppers- tried putting raw peppers in the brine left over from my last can of peppers- that didn't work. Tried your technique and peppers turned out great- love your shows

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