Homemade Pickled Carrots and Jalapeños

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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Homemade Pickled Carrots and Jalapeños