Pickled Jalapeno and Carrots

My husband and I garden. This is our 8th year. Our garden seems to be more efficient and grow more each year. Right now, the Texas heat leaves us with ample peppers, onions and okra. I searched many recipes online and then altered them to suit our tastes which is pretty spicy.


The color is a bit cloudy because I have ground bay leaves and oregano instead of whole.

The ingredients:

3 large carrots – peel and sliced

1 yellow onion – peel and slice

10 small jalepenos – trim of stems and slice. I did not remove seeds.

6 whole garlic cloves

1.5 cups apple cider vinegar

1 cup water

1 tablespoon olive oil

1 tablespoon salt

1-2 tablespoons whole peppercorn

1 teaspoon ground mexican oregano

1 teaspoon ground bay leaves

1 teaspooon whole cumin seeds

1 teaspoon whole coriander seed

Saute the veggies in olive oil over medium heat for 5 minutes or so. Add in vinegar, water, and all spices. Bring to a boil and then lower heat and simmer 10 minutes. Cool completely. Pour into jars. This will keep for about 4 weeks in the refrigerator. I did not process mine for shelf storage. It made 4-5 pint sized mason jars.

The photo on the right shows the final color you want the jalapenos to be after boiling. That is how you know to stop cooking them.

My husband wanted more heat. I did a second batch using 5 carrots, 4 jalapenos,  and 2 seeded habaneros. That was too hot for me. He loved it.