Best Pickled Jalapenos And Carrots Recipes

PICKLED CARROTS AND JALAPENOS

Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Ingredients

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 JALAPENOS AND CARROTS

Pickled Jalapenos and Carrots image

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

Ingredients

1 ½ cups distilled white vinegar
¼ cup white sugar
10 jalapeno peppers, thinly sliced
2 cups sliced carrots (1/4-inch thick slices)
½ red onion, cut into 1/4 inch-thick rings

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 JALAPENOS AND CARROTS

Pickled Jalapenos and Carrots image

Provided by Guy Fieri

Categories side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

Ingredients

10 jalapenos sliced into 1/8-inch or slightly smaller rings
2 cups peeled and sliced (1/4-inch thick) carrots
1 1/2 cups white vinegar
1/4 cup sugar
1/2 red onion, sliced 1/4-inch thick

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 DAIKON WITH CARROTS AND JALAPENOS

Pickled Daikon With Carrots and Jalapenos image

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

Ingredients

1 small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
2 small carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 small sweet onion, thinly sliced (1/2 cup)
1 small red jalapeno chile, thinly sliced (1 Tbs.)
1 garlic clove, peeled and crushed
2 teaspoons salt
1 cup apple cider vinegar
1/4 cup sugar
1/2 cup water

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

PICKLED JALAPENOS AND CARROTS

PICKLED JALAPENOS AND CARROTS image

Categories Appetizer Picnic Quick & Easy Carrot Healthy

Yield 6

Number Of Ingredients 6

Ingredients

10 jalapenos sliced into 1/8- inch or slightly smaller rings
2 cups peeled and sliced (1/4- inch thick) carrots
1/1/2 cups white vinegar
1/4 cup sugar
1/2 red onion, sliced 1/4-inch thick
option: 4 small cauliflower pieces

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