Friday, July 8, 2011

Pickled Carrots and Jalepenos

You know those little dishes of carrots and peppers that are placed on your table along with the chips & salsa?  Well, my husband really likes to eat these and they are so simple to make.  I have tried several different variations and they all have been to his liking.  One of the stores where I buy much of my produce had carrots and jalepenos on sale-39 cents per pound.  These are really good-we like them warm (just "cooked"), but they are super fresh and crisped out of the fridge.
1 pound carrots, peeled and sliced thin (no baby carrots)
6 large jalepenos, sliced and stems removed
1 medium onion, peeled and sliced
2 cups white vinegar
2 cloves garlic, sliced or a few shakes of Adobo seasoning
shake or two of kosher salt
handful of sugar (maybe 1/4 cup)

Boil vinegar, salt, sugar and Adobo.  Add carrots and cook about 4 minutes.  Add rest of ingredients, cook 2 more minutes.  Turn off heat, cover and let cool.  Store in jar in fridge. 


  1. That looks good! My husband is a spicy food fan, and we are growing carrots, jalapenos, onions and garlic in our we may just have to try this out. Thanks!!

  2. Thanks for sharing! My husband LOVES this too.

  3. I don't ever remember seeing this set out on the table at a Mexican restaurant. We were just at Taco Bell in a mall here and they didn't offer this to us. :) Even at a more "authentic" Mexican restaurant here we are lucky if they put out chips and salsa.

    It actually looks like the side that EVERY arab restaurant gives to you with your food (sit down or fast food). It's not very spicy but has lots of vinegar because it's pickled root veggies. I hated it at first but have grown somewhat fond of it now.