Pickled Carrots & Jalapenos
🥕🌶️ Quick Pickled Carrots + Jalapeños 🌶️🥕
Crisp, tangy, and just the right kick of heat—these are the perfect topping for tacos, bowls, salads, or straight out of the jar.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 10
Ingredients
- 1 whole1 whole1 whole Carrots, thinly sliced
- 1 whole1 whole1 whole Jalapeño Pepper, thinly sliced
- 0.25 cup0.25 cup0.25 cup Stevia, Granulated, I used Truvia
- .5 cup.5 cup.5 cup Rice Wine Vinegar
- 1 cup1 cup1 cup Hot Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pack a mason jar with carrots and jalapeños.
- Dissolve sugar and salt with hot water and vinegar.
- Pour liquid into the mason jar and refrigerate for at least 2 hours (overnight is even better).
Notes
Keeps for up to 1 week. So simple. So good. 🔥
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Keto Nut Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 7 |
| Fat: | 0 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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