Best 4 Pickled Carrots And Jalapenos Recipes
When it comes to classic flavor combinations, pickled carrots and jalapeños always bring a delightful balance of sweet, tangy, and spicy flavors. Whether you are looking for a quick and easy snack or a flavorful addition to your next taco night, these pickled vegetables are a versatile and delicious choice. With a variety of recipes available, you can easily customize the taste and heat level to suit your preferences. So grab your carrots, jalapeños, and let's dive into the world of pickled delights.
Here are our top 4 tried and tested recipes!
PICKLED CARROTS AND JALAPENOS
Steps:
- 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.
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
PICKLED DAIKON WITH CARROTS AND JALAPENOS
The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
- Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
- Cover, and refrigerate 3 hours.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 1374.1, Carbohydrate 23.1, Fiber 2.6, Sugar 18.9, Protein 1.1
PICKLED JALAPENOS AND CARROTS
Steps:
- 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
Tips:
- For a milder pickle: Use fewer jalapeños or remove the seeds before slicing.
- For a spicier pickle: Use more jalapeños or leave the seeds in.
- Make sure the carrots are cut into thin strips. This will help them pickle evenly.
- Use a variety of vinegar. White vinegar, apple cider vinegar, and rice vinegar all work well for this recipe.
- Add other spices to taste. Garlic, ginger, mustard seeds, and coriander are all good options.
- Let the pickles sit for at least 24 hours before eating. This will give them time to develop the best flavor.
- Store the pickles in a cool, dark place. They will keep for up to 2 months.
Conclusion:
Pickled carrots and jalapeños are a delicious and versatile condiment. They can be used to add flavor to tacos, sandwiches, salads, and more. They are also a great way to use up leftover carrots and jalapeños. With just a few simple ingredients and a little time, you can make your own delicious pickled carrots and jalapeños at home.
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