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Spicy Pickled Carrots

Pickled vegetables make a tasty addition to sandwiches and salads.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 2 carrots, thinly sliced on the diagonal
  • 3 jalapeno chiles (ribs and seeds removed), thinly sliced lengthwise
  • 1 small yellow onion, halved and thinly sliced
  • 1 cup white-wine vinegar
  • 1 packed tablespoon fresh oregano, or 3/4 teaspoon dried
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black peppercorns


  1. In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours; serve with a slotted spoon. Store in an airtight container in the refrigerator for up to 3 days.

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