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Pickled Vegetables

For extra heat, don't remove the jalapeno seeds.

  • Yield: Makes 1 quart
Pickled Vegetables

Photography: MIKKEL VANG

Source: Blueprint, 2007


  • 2 1/2 cups apple-cider vinegar
  • 1/3 cup sugar
  • 2 teaspoons coarse salt
  • 4 medium carrots, peeled and cut diagonally 1/4 inch thick
  • 2 small red onions, peeled, halved, and sliced into 3/4-inch wedges
  • 4 jalapeno peppers, cut lengthwise into quarters, seeds removed with a small knife


  1. Combine vinegar, sugar, and salt in a medium saucepan with 3 cups cold water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapenos and reduce to medium-high heat. Simmer until carrots are just tender, about 10 to 12 minutes. Pour into a medium bowl; set aside 10 minutes. Cover and refrigerate. Keeps for up to 2 weeks.

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