Pickled Carrots With Jalapenos Recipes

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS

Steps:

• Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
• Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
• Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
• Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
• Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
• Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
• I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

PICKLED JALAPENOS AND CARROTS

Steps:

• Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
• Remove from heat, let cool and store in airtight container.

PICKLED JALAPENOS AND CARROTS

Steps:

• Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.

PICKLED CARROTS AND JALAPENOS

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

PICKLED CARROTS WITH JALAPENOS

Steps:

• Add oil to a large saucepan over medium heat and saute the garlic.
• Add carrots and saute for about 3 minutes.
• Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
• Add water and jalapenos and bring to a simmer again for another 10 minutes.
• Let mixture cool completely.
• Transfer the carrots and cooking liquid into a covered container and refrigerate.

BEST PICKLED JALAPENOS

Steps:

• In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
• Mix the brine ingredients and bring to a boil.
• Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
• Pour boiling brine over the peppers within 1/2" from the top.
• Seal by hot water bath for 20 minutes.
• Let jars sit for 3 weeks for the best flavor.
• NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.

PICKLED JALAPENOS

Steps:

• Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.

VINEGAR PICKLED CARROTS

Steps:

• In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
• Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

PICKLED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

PICKLED CARROTS AND DAIKON

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.