Add a delightful kick to your meals with these homemade pickled carrots and jalapeños. Perfect as a side dish or a tangy topping, this recipe combines vibrant vegetables with aromatic spices, creating a burst of flavor that is both spicy and tangy. Whether you're looking for a zesty accompaniment to your tacos or a simple snack, these pickles will not disappoint.
Ingredients
🥕 5 pounds of carrots
🌶️ 7 jalapeños
🧅 2 small onions
🧄 10 cloves of garlic
🫒 2 tablespoons of oil
🌿 10 bay leaves
🧂 1 tablespoon of salt
🌿 1 tablespoon of oregano
⚫ 1/2 tablespoon of peppercorns
🍶 3 cups of white vinegar
💧 3 cups of water
Instructions
1- Prepare the Vegetables:
- Begin by peeling and chopping the carrots into your desired shape and size.
- Slice the jalapeños and onions, and cut the garlic cloves in half.
2- Make the Brine:
- Place a large pot on the stove over high heat.
- Add the water, white vinegar, salt, bay leaves, oregano, peppercorns, and oil to the pot.
- Stir the mixture and bring it to a boil.
3- Cook the Vegetables:
- Once the brine reaches a boil, carefully add the chopped vegetables to the pot.
- Stir to ensure they are evenly coated with the brine.
4- Simmer:
- Lower the heat to medium-low and let everything simmer together for 10 minutes.
- This allows the flavors to meld beautifully with the vegetables.
5- Jar the Pickles:
- After 10 minutes, remove the pot from the heat.
- Transfer the vegetables and brine into glass jars.
- Ensure the vegetables are fully submerged in the brine.
6- Chill and Enjoy:
- Seal the jars with lids and place them in the fridge.
- Let the pickled vegetables sit for at least 2 days before enjoying, allowing the flavors to fully develop.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus 2 days for pickling)
Servings: Approximately 8 to 10 servings
Calories: 60
Protein: 1g
Fats: 3g
Carbohydrates: 7g
Equipment: Pot, knife, cutting board, glass jars with lids
Cooking Tips:
- Adjust the number of jalapeños based on your spice preference.
- For milder heat, remove the seeds from the jalapeños before slicing.
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