Pickled Jalapeños and Carrots are a tangy and spicy condiment that adds a punch of flavor to any dish. This classic combination of crunchy carrots and fiery jalapeños is marinated in a vinegar-based brine, infused with garlic, oregano, and bay leaves, creating a deliciously piquant treat. Perfect for garnishing tacos, burritos, sandwiches, or nachos, these pickled vegetables bring a refreshing kick to your favorite foods. They’re easy to make at home and can be stored in the refrigerator for several weeks, making them a convenient addition to your condiment collection. Whether you’re looking to spice up your meals or enjoy them as a snack, these pickled jalapeños and carrots are sure to become a kitchen staple.
Ingredients:
- 10-12 fresh jalapeños, sliced into rings
- 3 large carrots, peeled and sliced into thin rounds
- 1 medium onion, thinly sliced
- 4 cloves garlic, peeled and smashed
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp coriander seeds (optional)
Instructions:
- Prepare the Vegetables:
- Wash the jalapeños thoroughly and slice them into rings. Peel and slice the carrots into thin rounds. Slice the onion thinly and set all the vegetables aside.
- Make the Brine:
- In a medium saucepan, combine the white vinegar, water, sugar, salt, dried oregano, bay leaves, black peppercorns, and coriander seeds (if using). Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt.
- Add Vegetables to the Brine:
- Once the brine reaches a boil, add the sliced jalapeños, carrots, onion, and garlic to the saucepan. Reduce the heat to low and simmer for about 5 minutes, or until the vegetables are slightly tender but still crisp.
- Pack the Jars:
- Using tongs or a slotted spoon, carefully transfer the vegetables into clean, sterilized jars. Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal and Cool:
- Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickled jalapeños and carrots. For the best flavor, let them marinate for at least 24 hours before serving.
- Store and Serve:
- Store the pickled jalapeños and carrots in the refrigerator for up to 2-3 weeks. Serve them as a spicy topping for tacos, sandwiches, or salads, or enjoy them as a zesty snack.
Pickled Jalapeños and Carrots bring a burst of flavor and heat to your dishes, making them a versatile and delicious addition to any meal. This easy-to-make recipe is perfect for those who love a bit of spice and want to add a homemade touch to their favorite foods.
