Pickled Jalapenos and Carrots

Pickled Jalapenos and Carrots

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Tempie Hughes


  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1 tbsp . coconut palm sugar
  • 1-1/2 tbsp sea salt
  • 5 large jalapenos
  • 1 medium carrot
  • 1 large clove garlic (optional)


  • Cut the stems off the jalapenos and slice them into rounds a little thinner thn 1/4-inch. Peel the carrot and cut into 1/4-inch slices. Lightly smash the garlic clove.
  • In a small sauce pan, add the apple cider vinegar, water, sea salt and coconut sugar. Heat until simmering and the salt and sugar have dissolved.
  • Add the jalapenos, carrot and garlic clove. Let cook in the pan for 1 minute, cover, remove from heat and let stand for 15 minutes.
  • Using tongs, scoop the jalapenos, carrots and garlic into a jar. Pour just enough of the brine to submerge the vegetables. Let cool, place the lid on the jar, then refrigerate. They are ready to be served the next day.