I can't believe I went years without Jalapeno Carrots because I just couldn't find or trust any to be gluten free.
Now, I know what you're thinking, making 'pickled' carrots is going to take a lot of work and time.
I thought so too... Until I did it, and now I feel silly for not trying this sooner! It's really as easy as chopping and boiling. The hardest part is waiting overnight for the flavors to fully saturate!
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Recipe Ingredients:
Important Note:
Do NOT use table salt for this recipe, we are pickling the carrots and additives in iodized salt can affect the brine, so it's best to just avoid it
Do NOT use table salt for this recipe, we are pickling the carrots and additives in iodized salt can affect the brine, so it's best to just avoid it
- 4-5 full size Carrots
- 3 Jalapenos
- Garlic (powder works too if you don't have any fresh on hand)
- Pepper (I like to use a peppercorn medley blend)
- 1 sliced Onion
- 1.5 cups of White Vinegar
- 2 cups Water
- 1 tablespoon Kosher or Sea Salt
Recipe Instructions:
- Chop carrots, onion, fresh garlic (if using) and jalapenos.
If you have sensitive skin you might consider wearing gloves to chop jalapenos. Be sure to wash thoroughly afterwards. - Add chopped veggies, sea salt, water and vinegar in medium saucepan, stir to combine.
- Bring to a boil and turn down to a simmer (usually medium-low heat) top with a lid to finish cooking. Usually 30-40 minutes.
- Let cool some and add to glass jars. Pour the liquid in the jars to top off (use a little extra fresh water if you need).
- Let finish cooling, close lids and place in refrigerator overnight to absorb flavors.
- Enjoy!