- VE
- GF
- LC
- LF
Pickled Jalapeños and Carrots
Whether you're spicing up tacos, adding crunch to a sandwich, or topping a big bowl of beans and lentils, this easy quick pickle recipe is one of my favorite things to have on hand. It's tangy, slightly sweet, and brings just the right kick of medium heat. The best part? This recipe uses simple ingredients and takes very little time. You'll be enjoying pickled jalapeños and spicy carrots by the next day!
Ingredients
Instructions
- Step 1
Slice the jalapeños and carrots.
- Step 2
In a medium saucepan, combine vinegar, water, salt, honey, peppercorns, and garlic. Bring to a boil.
- Step 3
Pack a quart-sized mason jar with the veggies.
- Step 4
Pour the hot brine over the veggies, cool to room temperature, and refrigerate.
Tips & Tricks
Per serving
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