PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
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
I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely.
Provided by flower7
Categories Peppers
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 41.3, Fat 1.9, SaturatedFat 0.3, Sodium 326.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2.4, Protein 0.5
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.
SMALL BATCH PICKLED JALAPENOS
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
Provided by PalatablePastime
Categories Peppers
Time 15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Remove stems from jalapenos and slice.
- Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
- Pack into a clean, hot canning jar.
- Bring vinegar, water, sugar, and salt to a boil.
- Pour brine over jalapenos, making sure it covers.
- Refrigerate several weeks before using.
PICKLED DAIKON WITH CARROTS AND JALAPENOS
The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
- Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
- Cover, and refrigerate 3 hours.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 1374.1, Carbohydrate 23.1, Fiber 2.6, Sugar 18.9, Protein 1.1
BEST PICKLED JALAPENOS
Make and share this Best Pickled Jalapenos recipe from Food.com.
Provided by Miss Annie
Categories Very Low Carbs
Time 50m
Yield 4 pints
Number Of Ingredients 9
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.
Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1
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PICKLED JALAPENOS AND CARROTS | HEALTHIER DISHES
From healthierdishes.com
Estimated Reading Time 2 minsTotal Time 20 mins
- Cut the stems off the jalapenos and slice them into rounds a little thinner thn 1/4-inch. Peel the carrot and cut into 1/4-inch slices. Lightly smash the garlic clove.
- In a small sauce pan, add the apple cider vinegar, water, sea salt and coconut sugar. Heat until simmering and the salt and sugar have dissolved.
- Add the jalapenos, carrot and garlic clove. Let cook in the pan for 1 minute, cover, remove from heat and let stand for 15 minutes.
- Using tongs, scoop the jalapenos, carrots and garlic into a jar. Pour just enough of the brine to submerge the vegetables. Let cool, place the lid on the jar, then refrigerate. They are ready to be served the next day.
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