Pickled Carrots and Jalapeños

Quick Pickled Carrots and Jalapeños

Instead of chips and dip, quick pickled carrots and jalapeños are an easy snack food to make for Cinco de Mayo, that’s paleo friendly. You can make it ahead of time in bulk, so you can enjoy your party, instead of slaving away in the kitchen. This recipe is pretty spicy, even though I only used one jalapeño, so if spicy food isn’t for you, you might to seriously reduce the amount of chopped jalapeños. The carrots are the best part anyway. I love pickled carrots!

Pickled Carrots and Jalapeños
Prep time
Cook time
Total time
Serves: 16 oz
  • 1 cup of water
  • 2 cups of white vinegar
  • ½ cup of honey
  • ½ tsp sea salt
  • 3 grinds of fresh ground black pepper
  • 1 bay leaf
  • ½ tsp ground cumin
  • 1½ cups of chopped carrots
  • 1 cup of chopped red onions
  • 1 sliced jalapeño
  1. Peel and chop carrots on a bias.
  2. Chop red onions and slice Jalapeño.
  3. Add chopped veggies to a saucepan with water, vinegar, honey, sea salt, black pepper, a bay leaf, and ground cumin.
  4. Bring everything to a boil, and let boil for 5 -10 minutes. 5 minutes for firmer vegetables.
  5. Then transfer to jars and fill with remaining brine.
  6. Refridgerate for at least 24 hours. Then enjoy.

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