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Pickled Carrots, Bell Peppers & Jalapeños

Created by: Crystal Owens, A Pumpkin & A Princess

As summer comes to an end, it’s time to preserve our crops from the garden. These simple pickled vegetables can be used for up to a month and are great in recipes or on their own.

Jalapeños Ingredients:
  • 1 cup filtered water
  • 1 cup vinegar
  • 3-4 Tbsp. sugar, depending on preference
  • 2 Tbsp. kosher salt
  • 2 cloves garlic, crushed
  • ¼ tsp. oregano
  • 12-15 jalapeño peppers, sliced
Directions:
  1. Combine water, vinegar, sugar, salt, garlic and oregano in a medium saucepan. Bring to a boil. Remove from heat and allow to cool for 5-10 minutes.
  2. Place sliced jalapeño peppers in a quart-sized mason jar or heatproof container.
  3. Pour water and vinegar mixture into the mason jar. Seal tightly and store in refrigerator for up to 1 month.
Carrots Ingredients:
  • 1¼ cup filtered water + water for boiling
  • 1 cup cider vinegar
  • 3 Tbsp. sugar
  • 1 Tbsp. kosher salt
  • ⅛ tsp. black pepper
  • 2 garlic cloves, crushed
  • 1 Tbsp. dill seeds
  • 8 large carrots, cut into thin sticks
Directions:
  1. Heat a small amount of water in a large saucepan and quickly blanch the carrot sticks once it boils. Remove from heat and set aside to cool.
  2. Bring 1¼ cup water, cider vinegar, sugar, salt, black pepper, garlic and dill seeds to a boil.
  3. Place carrots in a quart-sized mason jar. Pour water mixture over the carrots. Seal tightly and refrigerate.
Bell Peppers Ingredients:
  • 1 green, red and yellow bell pepper
  • 1¼ cup water
  • 1 cup cider vinegar
  • 1 large onion
  • 2 tsp. pickling spices
  • ½ tsp. celery seed
  • ⅓ cup sugar
  • ½ tsp. black peppercorns
  • 1 garlic clove, crushed
Directions:
  1. Slice bell peppers into thin strips; discard stem and seeds.
  2. Combine water, cider vinegar, onion, pickling spices, celery seed, sugar, peppercorns and garlic in a large saucepan; bring to a boil.
  3. Place bell pepper strips in boiling water mixture for 5 minutes.
  4. Remove from heat and cool for 10 minutes before transferring to a quart-sized mason jar.

View Party Plan: Fall Flavors

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