Pickled Carrots and Jalapeños

Pickled Carrots and Jalapeños
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An tasty addition to your condiment selection. Easy to make and a fabulous way to use up extra carrots in your fridge and jalapeños from the farmers market.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 20 minutes
Cook Time Passive Time
10 minutes 1 hour
Pickled Carrots and Jalapeños
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An tasty addition to your condiment selection. Easy to make and a fabulous way to use up extra carrots in your fridge and jalapeños from the farmers market.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 20 minutes
Cook Time Passive Time
10 minutes 1 hour
Ingredients
Servings:
Units:
Instructions
  1. Cut the jalapeños in half
  2. Remove the seeds and slice lengthwise into strips
  3. Peel and slice carrots into 1/2" pieces
  4. Peel and slice the onion
  5. Peel and slice the garlic cloves
  6. Bring the vinegar, sugar, herbs and peppercorns to a simmer and stir for a couple of minutes to dissolve the sugar
  7. Remove from heat, add the carrots, jalapeños, onion and garlic cover and let steep for an hour
  8. Let cool and store in airtight containers in the fridge. (I use 2 or 3 ball jars)
Recipe Notes

*Heinz brand distilled white vinegar is gluten free, according to their website.  I have Celiac and have never had a reaction to Heinz white vinegar.  Obviously, if you are concerned, you can substitute another gluten free vinegar you are familiar with

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