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!

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 1 jar

Calories: 234 kcal per serving

Ingredients

8–10 - fresh jalapeño peppers
2 - carrots
1 cup - white vinegar
1 cup - water
2 cloves - garlic
1 tsp - black peppercorns
1 tsp - kosher salt
1 tbsp - honey

Instructions

Slice the jalapeños and carrots.
In a medium saucepan, combine vinegar, water, salt, honey, peppercorns, and garlic. Bring to a boil.
Pack a quart-sized mason jar with the veggies.
Pour the hot brine over the veggies, cool to room temperature, and refrigerate.

Nutrition