Pickled Jalapenos and Carrots

Total Time:
1 hr 35 min
Prep:
5 min
Inactive:
30 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 10 jalapenos sliced into 1/8-inch or slightly smaller rings
  • 2 cups peeled and sliced (1/4-inch thick) carrots
  • 1 1/2 cups white vinegar
  • 1/4 cup sugar
  • 1/2 red onion, sliced 1/4-inch thick
Directions

Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.

Remove from heat, let cool and store in airtight container.


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4.8 21
Very good, been eating them on everything lol. item not reviewed by moderator and published
Oh, I make this, but use ghost peppers and Trinidad Scorpion peppers! The longer it pickles, the better tasting. Great on sandwiches or burgers. item not reviewed by moderator and published
Great recipe! And, a great way to use up your crop of Jalapenos. The liquid is a bit on the scant side when steeping and when I fill my jars, so I double the vinegar and sugar mix. Once your liquid comes to a simmer, I assumed that you add in your vegetables and then turn off the heat completely, then steep (or let soak) for an hour. I soak for an hour (uncovered) and then use a slotted spoon to fill my jars with vegetables. Then I pour my liquid through a sieve to get rid of loose seeds before topping off the jars with it. The vegetables have some crunch left and a nice kick. Great on salads. item not reviewed by moderator and published
Yummy! I did add a few additional ingredients; 2 bay leaves, 1/2 tsp thyme, 1/2 tsp oregano (Mexican if you can find it, 1 tsp salt, 1 tsp peppercorns and 5 cloves of fresh garlic. Makes 1 qt of deliciousness. item not reviewed by moderator and published
The recipe is easy item not reviewed by moderator and published
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 jalapeƱos. :- item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was easy and made my husband very happy... I only used 2 tbsp of sugar but everything else the same... awesome... item not reviewed by moderator and published
These are great, spicy and sweet. Be careful not to breathe in the fumes from the hot vinegar and sugar!! delicious. item not reviewed by moderator and published
This also works well with Serrano Peppers! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This recipe is great for someone that doesn't want to make a ton of this. I reduced the sugar to 2 tablespoon, added 2-3 bay leaves, and a few crushed garlic cloves. Also, used whole jalapenos the same size and cut an X in the tip so the marinade would get in. I did simmer all the veggies for about 20 minutes so they were cooked through and then let them steep so they would not mold. So easy and you don't need to boil the jars in a water bath. They don't last long enough anyway. My favorite part of buying canned jalapenos is the few carrots in the can. Thank you Guy! Always love your shows! item not reviewed by moderator and published
I used sweet onion instead of red and added whole garlic cloves, a sliced lime, and a couple of bay leaves. Turned out very good. item not reviewed by moderator and published
This is a good and simple recipe. Quick and easy. I added a few additional ingredients I am used to having with my picked jalapenos in West Texas. I added 1/3 cup of olive oil, 10 cloves of garlic, a bay leaf, and dash of dried thyme. The smell is fantastic and the taste is great. item not reviewed by moderator and published
Thanks Guy. I have been looking for this recipe all my life (I'm 70) I grew up in South Texas and enjoyed the crispy jalapenos with carrots we got in restaurants. Our Georgia garden is overflowing in HOT jalepenos. These were so easy and my husband and I as well as our extended family are enojoying them so much. item not reviewed by moderator and published
I couldn't stop eating them they were so good! Definitely a keeper! item not reviewed by moderator and published
This is a perfect condiment to serve with Mexican food. This is such an easy recipe and it tastes fabulous-spicy but not unbearably hot. I couldn't stop eating them last night when I made them and I can't wait to eat more today, with homeade pork burritos. I always bought the pickled carrots in the can, but I never will again with this recipe.Also, it has no oil so it's fat free. Make sure you put in a pinch of salt. It doesn't say to, but Guy did on the show.Also, next time I think I'll cut the carrots on an angle. Guy ,you are my all- time favorite chef. We love you! Keep on rockin'! Thanks for all the wonderful recipes! item not reviewed by moderator and published
How long can you store them in the fridge? item not reviewed by moderator and published

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