Pickled Carrots And Jalapenos Recipes

Pickled Carrots With Jalapenos image

Provided by flower7

Categories Peppers

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 -3 whole garlic cloves, peeled and lightly smashed
12 -16 ounces carrots, peeled and sliced into 1/4 inch thick pieces
3/4 cup white vinegar
2 -3 bay leaves
4 peppercorns
1/2 teaspoon salt
3/4 cup water
2 1/2-3 ounces sliced pickled jalapeno peppers

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 image

Provided by jcjeffers

Time 1h20m

Yield 12

Number Of Ingredients 5

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 image

Provided by Guy Fieri

Categories side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

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 Carrots and Jalapenos image

Provided by Guy Fieri

Categories side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

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.