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My review
Pickled Jalapenos and Carrots
jcjeffers
"When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!"
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Ingredients
1 h 20 m servings 30 calsOriginal recipe yields 12 servings
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Per Serving: 30 calories; 0.1 g fat; 7.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition
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Read all reviews 2732 Ratings
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Most helpful positive review
7/16/2010
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 o...
Most helpful critical review
11/22/2010
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....
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7/16/2010
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 o...
4/17/2010
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 sam...
10/7/2011
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. ...
7/9/2010
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 th...
2/11/2012
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!
9/22/2010
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.
11/22/2010
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....
12/11/2011
Very quick and easy. Filled a quart canning jar. Used 6 medium carrots.