When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

30 calories; 0.1 g total fat; 0 mg cholesterol; 14 mg sodium. 7.2 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/19/2010
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!! Read More
(104)

Most helpful critical review

Rating: 2 stars
11/23/2010
i must of done something wrong. Carrots are still too crispy. Too sugary also. Too bad. I live in San Diego and eat these all the time.... Read More
(9)
43 Ratings
  • 5 star values: 28
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/19/2010
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!! Read More
(104)
Rating: 4 stars
07/19/2010
The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!! Read More
(104)
Rating: 4 stars
04/19/2010
I made the recipe but added about 1 heaping tspn of dried oregano,4 cloves of crushed garlic,and a tspn of whole peppercorns to the boiled vinigar/sugar mixture! Yummy and totally tastes the same as the resturants Read More
(94)
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Rating: 5 stars
10/07/2011
We had some jalapenos that were starting to get a little old so I found and tried this recipe. It is fantastic. I had only had the pickled peppers in restaurants and these are so much better. To the vinegar and sugar I added several shakes of ground pepper around 1/4 tsp of Italian seasoning and a few shakes of salt. I boiled my carrots for around five minutes before adding the peppers (quartered lengthwise into strips with the membrane and seeds removed). I also added three cloves of garlic quartered and maybe 1/4 cup of sliced white onion. I only boiled everything together for a couple minutes and then I let it all cool in the pot. When at room temperature into a glass jar! So good next time I want to add some cauliflower! Don't be scared of making pickled anything. The reward is worth the effort! Thanks for sharing JC! Read More
(68)
Rating: 5 stars
07/12/2010
Whole family loves these. I always add about a tsp of oregano to the pickling liquid as that's how I remember them on the table at our favorite Mexican restaurant in San Diego. They keep in the fridge for about 2 weeks if they're around that long. Read More
(17)
Rating: 5 stars
02/11/2012
Since I wanted to use these hot peppers to decorate a meat dish I left them whole and added various other hot peppers. They are beautiful and very tasty! Read More
(12)
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Rating: 4 stars
09/23/2010
Easy! Made this just for my husband and he enjoyed them. I didn't have jalapeño so I used the left over yellow peppers. Also added salt and oregano. Read More
(10)
Rating: 2 stars
11/23/2010
i must of done something wrong. Carrots are still too crispy. Too sugary also. Too bad. I live in San Diego and eat these all the time.... Read More
(9)
Rating: 3 stars
12/20/2010
Little sweet and it needed water. Read More
(7)
Rating: 5 stars
12/19/2011
Very quick and easy. Filled a quart canning jar. Used 6 medium carrots. Read More
(6)