I’m thrilled to share with you one of my favorite pickling combos: pickled onions, carrots, and jalapenos!
This isn’t just a random mix; it’s a carefully curated blend where each ingredient brings its own magic.
The first time these flavors hit my taste buds, I was in a world of sweet, spicy, and tangy bliss.
These pickled vegetables aren’t just an add-on; they transform every meal they grace.
And if you’re thinking, “Pickling sounds hard to do,” I’m here to guide you through.
It’s much simpler than you think. I remember my first pickling experience, a little unsure but eager.
Now, I can’t imagine my kitchen without these vibrant jars of flavor. Ready to add some zesty zing to your dishes?
Pickled Onions, Carrots, and Jalapeños
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 medium Red Onion
- 1 small Carrot
- 1 small Jalapeno
- 5 ounces Water
- 7 ounces Vinegar- (Distilled, Apple Cider, White or Red Wine)
- 1 tbsp Sea Salt- It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1 tbsp Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- Optional- 1 tsp crushed red pepper
- Optional- 1/2 tsp coriander seeds
Instructions
- Slice the red onion thinly into half-moons. Then, depending on your chosen style (julienne, coins, ribbons, etc.), slice the carrots accordingly. Finish by cutting the jalapenos into coins.
- Using a clean, sterilized jar, add the sliced onions carrots and jalapenos.
- Bring vinegar, water, sugar, and salt to a simmer in a small pot, stirring to dissolve the sugar.
- Remove from the heat and pour the pickling liquid over the vegetables, making sure they are completely submerged.
- Let it cool to room temperature-typically 1-2 hours. Once cooled, cover and place inside the refrigerator.
- For the best results, allow 24 hours before serving. Your pickled vegetables should last up to 2 weeks if refrigerated properly.
Notes
- Matchstick or Julienne Cuts: These are thin, stick-like cuts that look elegant and pick up the pickling flavors well. They’re perfect for adding a crunchy texture to dishes.
- Coins or Rounds: Slicing carrots and jalapenos into thin circles or coins is a classic cut. This method exposes a lot of surface area to the pickling liquid, ensuring a thorough infusion of flavors.
Nutrition
Spice It Up-Elevating Your Recipe with These Amazing Add-Ins
When it comes to creating that perfect jar of pickled vegetables, the secret lies in the spice blend.
It’s like being an artist with flavors, and I’ve got some incredible spices to suggest that’ll make your pickles the star of any meal.
Garlic
Garlic in pickling brine? Absolutely! This is my go-to for an extra layer of flavor. It’s like a flavor hug for your veggies, enhancing the tangy kick of vinegar.
For that perfect balance, I love tossing in about 1-2 cloves of garlic per 16oz jar.
Cumin
Cumin is my little secret for a warm, earthy undertone. It’s a nod to Mexican culinary traditions and pairs like a dream with the zesty heat of jalapeños. Sprinkle in a cozy 1/2 teaspoon of cumin seeds to unlock this magic.
Mexican Oregano
Not just any oregano, but Mexican oregano! It’s got this unique citrusy note that complements our pickling pals wonderfully. A little 1 teaspoon does wonders.
Bay Leaves
Bay leaves are the unsung heroes in pickling. They bring a soft, herbal touch to the mix. I usually go 1 bay leaf for that subtle complexity.
Peppercorns
And then there are peppercorns. They’re like little bursts of spicy surprise in the brine. I recommend about 1/2 teaspoon of black peppercorns for that perfect zing.
Craving a twist? My recipe for Asian pickled red onions is sure to satisfy you!
Versatile Dishes for Pickled Onions, Carrots, and Jalapeños
If there’s one thing I love about my pickled onions, carrots, and jalapeños, it’s their incredible versatility.
I’ve found so many delightful ways to incorporate them into my meals, adding that perfect tangy crunch.
Whether it’s spicing up a classic dish or experimenting with something new, these pickled gems always bring something special to your taste buds!
Here are a few of my favorite ways to use them:
- Tacos:🌮 Elevate your taco game! Add them to carne asada, al pastor, or fish tacos for a tangy crunch that balances out the flavors.
- Sandwiches:🥪 Bring a zesty twist to your sandwiches. Layer these pickles on turkey and avocado, banh mi, or a Cuban sandwich for an extra flavor kick.
- Salads:🥗Spice up your salads. Toss them into a taco salad, a spinach and bacon salad, or a Greek salad for a tangy bite.
- Charcuterie Boards:🧀 Add color and variety to your boards. They pair excellently with salami, prosciutto, and aged cheddar for a delightful contrast.
Experiment with these pickled delights in your dishes and discover their versatility!
Join Our Community
We love to share our passion for pickling with others and would like to invite you to join our community.
By joining my newsletter, you will receive updates on my latest recipes, tips, and tricks for pickling fruits and vegetables.
I would also love for you to leave a comment and let us know how your recipe turned out!
We value your feedback and want to hear any suggestions you may have. My goal is to create a community where we can all learn from each other and share our love for pickling!
A Flavorful Farewell: Celebrating Our Pickled Trio
As our journey with pickled onions, carrots, and jalapeños wraps up, I’m buzzing with excitement and a dash of pride.
It’s been an absolute blast sharing this vibrant pickling mix with you, and I’m hopeful it sparks a new food adventure in your kitchen.
I invite you to dive into the world of these fantastic pickled veggies. Let them shine not just as a sidekick, but as the stars of your dishes, infusing each bite with their unique and zesty flavors.
So, why not give this recipe a whirl and turn every meal into an exhilarating flavor escapade?
Here’s to our ongoing culinary discoveries and the joy that comes from the art of pickling! 🌶️🥕🧅
