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  • Writer's pictureTerri Windover

Spicy Pickled Carrots by Terri

These Spicy Pickled Carrots can be made milder or hotter by changing the amount of jalapeños.


2 lb large carrots

2 large jalapeños

1/2 medium white onion

5 cloves garlic, smashed

1 1/2 cups white vinegar, 5% 1 1/2 cups water

1 Tbsp vegetable oil (I use a spicy pepper oil for added flavour)

6 bay leaves

10 black peppercorns

1-2 tsp dried oregano (optional)

1 tsp salt


  1. Peel and slice carrots and onions into 1/4 inch pieces. For jalapeños remove stems, slice thin. Set aside.

  2. In a large pot mix together garlic, vinegar, water, oil, spices and salt. Bring to a boil, add all vegetables. Lower heat and cook on med-low for 10 minutes, uncovered.

  3. Place into sterilized jars, place lids and finger tighten.

  4. Place into water bath. Bring back to a boil. Boil for 12 minutes. Remove and let cool completely.

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