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Spicy Pickled Carrots

Spicy Pickled Carrots, To prepare this recipe, you need to use good quality canned peppers. I know you can use any brand of canned peppers, but these are my favorite. They have no preservatives and the best part is when you open a fresh can and the aroma comes bursting out, it’s really extraordinary.
Course Salsas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 minutes
0 minutes
Total Time 21 minutes
Servings 64 Servings (Total of 2-½, 32 ounce Jars)
Calories 11kcal


  • 2 lbs of carrots
  • 1 can of La Morena jalapeño peppers whole or sliced (28oz)
  • 1 can of La Morena jalapeño peppers whole or sliced (13oz)*
  • Salt to taste


  • Peel and slice the carrots, making sure the slices are the same thickness to cook evenly.
  • Place the sliced carrots in a large pot and cover with water. Turn the heat to medium-high, and just when they start boiling, set your timer for 4 minutes. After 4 minutes, remove from heat and drain using a colander. Do not let them sit longer in the hot water, as the carrots have to be cooked but still crisp. Place the drained carrots back in the pot.
  • Open your cans of pickled jalapeños and pour over the already cooked carrots. Stir well, mixing all the ingredients; season with salt, and… voila! You are done, quick and easy!
  • Store and refrigerate the carrots and peppers in glass jars, or like I do, in these plastic quart-sized containers.


  • You will need 2 cans, the 28oz and 13oz.
  • You can also use this same recipe to make other pickled vegetables, like: cauliflower, zucchini, potatoes, pearl onions, etc. You can make several vegetables and serve them as an appetizer at your next party, and it’s still as easy as opening a can. The pickled jalapenos already have the vinegar, herbs, and spices, you don’t need to add anything else.
  • They keep well for weeks in the refrigerator.


Serving: 2Tbsp | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2677IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg