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Quick-Pickled Jalapeños with Carrots
Quick-Pickled Jalapeños with Carrots delivers a lively balance of heat, tang, and gentle sweetness, with crisp-tender vegetables soaking up a bright vinegar brine. The jalapeños bring a fiery kick while the carrots and red onion add crunch and subtle sweetness. Serve alongside tacos, tortas, grain bowls, or charcuterie when you want a punchy, refreshing accent.
- Prep15 mins
- Cook5 mins
- Serves12
- DifficultyEasy
- 1
Put the vinegar and sugar in a saucepan, then cook and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
- 2
Add the jalapeños, carrots, and onion.
- 3
Remove the pan from the heat and let it stand for 1 hour.
- 4
Cool to room temperature before serving.
- Calories 36.01 kcal Low Source
- Protein 0.48 g Low Source
- Carbs 7.67 g Moderate
- Total Fat 0.05 g Low Source
- Saturated Fat 0.01 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 99.19 mg Low Source
- Fiber 1.19 g Low Source
- Sugar 5.99 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 20.82 mg Low Source
- Iron 0.15 mg Low Source
- Potassium 99.11 mg Low Source
- Vitamin A 6.3 mcg_rae Low Source
- Vitamin C 13.83 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Sulfites
- Corn 🌽
- Onions 🧅