Spicy Picked Carrots & Peppers

spicy pickled carrots

This is a recipe for my husband. He was craving spicy carrots so we found a recipe and made them together. Personally, I am a wimp when it comes to spicy foods, so I never would have made this without his suggestion.


2 pounds carrots, peeled and sliced

2 TBSP vegetable oil

5 cloves garlic, diced

2 cups white vinegar

2 cups water

6 bay leaves

1 tsp. salt

12 whole peppercorns

8-12 oz jarred sliced jalapeño peppers (the more, the hotter your end result)


  1. Peel carrots and slice into stick or cut on bias into 1/4 inch pieces.
  2. Heat oil in a large (10-12″) skillet on medium heat.
  3. Add garlic and carrots. Saute for 2 minutes.
  4. Add vinegar, peppercorns, salt, bay leaves. Bring to a simmer for 2 minutes.
  5. Add water and jalapeños (with liquid from jar). Return to a simmer and cook 5 minutes.
  6. Remove bay leaves.
  7. Place in air-tight container including liquid and refrigerate overnight.
  8. To serve remove carrot and jalapeño pieces with a slotted spoon.

Makes 2 quarts of carrots and liquid.

This recipe is adapted from About.com’s Mexican Food Section