Name: Pickled Jalapeños and Carrots
Ingredients: 1 cup thinly sliced jalapeños; 1 cup thinly sliced carrots; 1 cup thinly sliced onions; 1½ cups vinegar; 1½ cups water; 10 peppercorns; 10 coriander seeds; 3 bay leaves; 1 teaspoon salt; 1 teaspoon marjoram; 2 cloves garlic

Celebrating the Local Food Culture of Sarasota, Charlotte, and the Bradenton Area

Delivered to Your Mailbox Each Season. Subscribe Today.

Delivered to Your Mailbox Each Season.
Subscribe Today.

Pickled Jalapeños and Carrots

By Veronica Johnson
| Photography by Kathryn Brass-Piper
| July 19, 2022

Pickled Jalapeños and Carrots

Print Recipe Pin Recipe

Ingredients

1 cup thinly sliced jalapeños
1 cup thinly sliced carrots
1 cup thinly sliced onions
1½ cups vinegar
1½ cups water
10 peppercorns
10 coriander seeds
3 bay leaves
1 teaspoon salt
1 teaspoon marjoram
2 cloves garlic

Instructions

Slice peppers, carrots, and onions very thin. Place them with garlic cloves into a 1-quart jar.
In a small pot, heat liquids with spices. Bring to a boil and pour over vegetables in the jar. Cover and let cool to room temperature. Keep refrigerated.