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Crisp, tangy, and with a spicy kick, these pickled jalapeños and carrots are the perfect condiment for tacos, nachos, and sandwiches. An easy refrigerator pickle that's ready in just a few hours!
For 8 servings
Prepare the Vegetables
Sauté the Aromatics
Create the Pickling Brine
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Crisp, tangy, and with a spicy kick, these pickled jalapeños and carrots are the perfect condiment for tacos, nachos, and sandwiches. An easy refrigerator pickle that's ready in just a few hours!
This tex_mex recipe takes 25 minutes to prepare and yields 8 servings. At 76.17 calories per serving with 1g of protein, it's a beginner-friendly recipe perfect for snack or side.
Blanch the Vegetables
Jar and Refrigerate
Add other firm vegetables like cauliflower florets, sliced radishes, or pearl onions along with the carrots and jalapeños.
For extra heat, add one or two sliced serrano or habanero peppers to the mix.
Substitute the white vinegar with apple cider vinegar for a slightly sweeter, fruitier tang.
Add 1/2 teaspoon of whole cumin seeds or coriander seeds to the brine for a different aromatic profile.
Jalapeños and carrots are packed with antioxidants like Vitamin C and beta-carotene, which help protect your cells from damage caused by free radicals.
The acidic nature of vinegar used in pickling can help promote a healthy gut environment and aid in the digestion of foods.
As a condiment made primarily from non-starchy vegetables, it's a flavorful, low-calorie way to enhance meals, making it suitable for weight management.
The compound capsaicin, which gives jalapeños their heat, has been shown to have a thermogenic effect that can provide a slight boost to your metabolism.
A 1/4 cup serving contains approximately 35-45 calories, making it a very low-calorie condiment. Most calories come from the small amount of oil and sugar.
Yes, in moderation. They are low in calories and fat, and provide vitamins from the vegetables. The capsaicin in jalapeños can offer metabolic benefits. However, they do contain sodium, so they should be consumed mindfully, especially by those monitoring their salt intake.
When stored in a tightly sealed glass jar in the refrigerator, they will stay fresh and crisp for up to 4 weeks.
Absolutely. Apple cider vinegar is a popular substitute that adds a slightly different, fruitier flavor. Avoid balsamic or other strongly flavored vinegars that would overpower the vegetables.
The most common reason for soft pickles is overcooking. The vegetables should only simmer in the hot brine for 3-5 minutes. The goal is to heat them through and begin the pickling process, not to cook them until fully tender.
Yes, you can. After you've finished the vegetables, you can strain the brine, bring it back to a boil, and pour it over a new batch of fresh vegetables. Note that the flavor may be slightly less potent the second time around.