Pickled Carrots and Jalapeños

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emaninthekitchen267.2714 days ago3 min read

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