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5 March, 2013

Pickled Carrots, Red Onions & Jalapenos

Posted in : All, Appetizer/Sides on by : hdcook

Pickled Carrots, Red Onions & Jalapenos1

I love to have pickled Carrots, red onions and jalapenos with my soft tacos, or any kind of Mexican food that I am having, they are so good and add kick to the meal I think and so this week I thought I’ve venture off into making my own pickled vegetables. This whole started with me making a slow Cook meal this week, yes I made my first official slow cook recipe yesterday~Slow Cook Pork Carnitas and as a side I wanted to have pickled carrots and red onions because I love me some onions and my baby loves pickled carrots. I just made a very simple pickled recipeĀ  not to hot, it’s sweet and cutting the carrots and onions on the thick side really holds up to the sweet vinegar. There are some preparations that need to be done before the actual pickling begins.


Canning Jars

bring a huge pot with water and bring it to a boil, add 2 1 quart canning jars and sterilize in boiling water for ten minutes. ( Enough to hold a 2 1 quart canning jars, I lay mine flat because my tamale pot was the biggest pot I have)

Carrots, Red Onions and Jalapenos

After the Jars have been sterilize and dried add the carrots, red onions and jalapeno to the jars, pour the vinegar and seal with the lid tightly and return to the boiling water and sterilize again for 15 minutes.

Pickled Carrots, Red Onions & Jalapenos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4


  • 3 Large Carrots cut into matchsticks (thick)
  • 6 Large Cloves of Garlic
  • 2 Medium size Red Onions, cut into thick half moons
  • 4-5 Large Jalapeno, slice
  • 1 1/3 Cup of White Vinegar
  • 1/3 Cup of Water
  • 1/4-1/2 Cup of Sugar or cane Sugar( depending on your sweetness)
  • 1 Teaspoon of salt or Pickling Salt


  1. Bring a huge pot to a boil and sterilize 2 1 quart size canning jars for 10 minutes.
  2. Cut the carrots into matchsticks ( I prefer Thick ones but what ever you prefer) the onions, garlic, and jalapeno and place in the now sterilize and dried canning jars tightly pack. In a small sauce pan combine vinegar, water, sugar and salt together, bring to a boil. Pour over the jars leaving a 1/2 inch space, screw the lids tightly and bring back to the boiling water and sterilize again for 15 minutes.
  3. Note: You Might have a little bit of dice red onion left over, remember to start the time when the water starts to boil.
  4. Do not throw away the pickling liquid, just add more vegetables you like to picked


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