Recipe courtesy of Guy Fieri

Pickled Carrots and Jalapenos

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  • Level: Easy
  • Total: 4 hr 15 min (includes refrigeration)
  • Active: 1 hr 15 min
  • Yield: 12 servings


  1. Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.