Picked Jalapenos and Carrots

Pickled Jalapeños and Carrots

There is nothing better on nachos, tacos or a sandwich of any kind than Taquería-style pickled jalapeños and carrots. This recipe was adapted from the Epicurious.com website.

Pickled Jalapeño peppers and Carrots


1 lb jalapenos
1 lb carrots
1 cup white vinegar
1/4 cup sugar
1/2 red onion


  1. Bring vinegar and sugar to a slight simmer.
  2. Stir.
  3. Add remaining ingredients.
  4. Turn heat down to as low as it’ll go.
  5. Cover and steep for 1 hour.
  6. Remove from heat.
  7. Store in airtight container.

This Pickled Jalapeños and Carrots recipe makes about 1.5 quarts.
Approx. 12 calories per tablespoon.

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