Pickled Carrots and Jalapeños
Pickled Carrots and Jalapeños
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.
Ingredients
- 3 large jalapenos use more or less to adjust the spice level
- 2 cups carrots peeled and sliced into 1/2 " pieces
- 1.5 cups distilled white vinegar See note below for gluten intolerant readers
- 1/4 cup sugar
- 1 small red onion sub a white onion if you don't have red
- 2 bay leaves
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1 tsp kosher salt
- 1 tsp whole peppercorns omit if you don't have peppercorns
- 5 cloves garlic peeled and sliced
Instructions
- Cut the jalapeños in half
- Remove the seeds and slice lengthwise into strips
- Peel and slice carrots into 1/2" pieces
- Peel and slice the onion
- Peel and slice the garlic cloves
- Bring the vinegar, sugar, herbs and peppercorns to a simmer and stir for a couple of minutes to dissolve the sugar
- Remove from heat, add the carrots, jalapeños, onion and garlic cover and let steep for an hour
- Let cool and store in airtight containers in the fridge. (I use 2 or 3 ball jars)
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