Pickled Carrots & Jalapeños 

This Pickled Carrots & Jalapeños recipe is a bold, tangy, and slightly spicy condiment that’s perfect for tacos, sandwiches, burgers, or just snacking! Inspired by Mexican escabeche, these pickled veggies are crunchy, flavorful, and super easy to make at home.

Preparation: 10 minutes

Cooking: 10 minutes

Pickling Time: 24 hours (for best flavor)

Total Time: ~20 minutes (+ resting time)

Ingredients (Makes 1 Quart Jar)

Vegetables:

3 large carrots (peeled & sliced into thin rounds)

4–6 jalapeños (sliced into rounds, seeds included for more heat)

½ medium onion (sliced thinly)

3 cloves garlic (sliced)

Pickling Brine:

1 cup white vinegar (or apple cider vinegar for a slightly sweeter taste)

1 cup water

1 tablespoon salt (sea salt or pickling salt)

1 tablespoon sugar (optional, for a mild sweetness)

½ teaspoon black peppercorns

½ teaspoon dried oregano (Mexican oregano preferred)

½ teaspoon cumin seeds (optional, for depth of flavor)

1 bay leaf

1 tablespoon olive oil (for richness)

Instructions

Prepare the Vegetables:

• Slice carrots, jalapeños, onion, and garlic into thin rounds.
• If you want milder jalapeños, remove the seeds; for extra heat, keep them.

Sauté for Extra Flavor (Optional but Recommended):

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

Add carrots and sauté for 2–3 minutes until slightly softened.

Add jalapeños, onions, and garlic, stirring for another 2 minutes.

Make the Pickling Brine:

Pour in vinegar, water, salt, sugar, peppercorns, oregano, cumin seeds, and bay leaf.

Bring to a gentle simmer (do not boil) and let cook for 2–3 minutes.

Jar & Pickle:

Transfer the vegetables into a clean quart-sized glass jar.

Carefully pour the hot brine over the vegetables, making sure they’re fully submerged.

Let cool to room temperature before sealing with a lid.

Refrigerate & Wait:

For best flavor, let the pickles sit in the fridge for at least 24 hours before eating.

The longer they sit, the more flavorful they get!

Tips & Tricks

Adjust the Heat Level

– Use fewer jalapeños or deseed them for a milder version.

Quick Pickling?

– You can eat them after 2 hours, but they taste best after a day.

Use Different Peppers

– Try serranoes for more spice or banana peppers for a milder kick.

Keep Them Crisp

– Avoid overcooking the carrots to maintain crunchiness.

Longer Shelf Life

– These last 2–3 weeks in the fridge (if not eaten sooner!).

Nutrition Facts (Per ¼ Cup Serving, Approx.)

Calories: ~25 kcal

Carbohydrates: ~5g

Fats: ~1g

Fiber: ~1g

Sodium: ~200mg