Name: Spicy Carrot Refrigerator Pickles
Prep time: 10 min
Total time: 10 min
Ingredients: 2 lbs of carrots, peeled and chopped; 1 1/2 cups of water; 3 cups of white vinegar; 1 cup of granuated sugar; 6 cloves of garlic, peeled and cut into rounds; 2 -3 jalapeno peppers, cut in half or fourths and seeded; one bunch of cilantro

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These easy SPICY CARROT REFRIGERATOR PICKLES will satisfy your hot pickle craving! They’re the perfect addition to a party hors d’oeuvres tray and great for snacking too!

If you give me a choice of sweet or salty, I’m going to pick salty 90% of the time. The same goes for mild or spicy. I like my food with a little kick.

And I’m pretty much addicted to pickles.

If you love pickles, you might want to also try my Spicy Pickled Red Onions or Pickled Shallots.

I actually made these spicy carrot refrigerator pickles several times last summer but never got around to taking pictures or putting them on the blog.

Spicy Carrot Refrigerator Pickles

If you’re looking for easy pickles to make, refrigerator pickles are the way to go. I like hot spicy pickles so that is what I usually make.

Here’s what you are going to do.

Combine your water, vinegar, and sugar in a sauce pot and cook over medium heat, until the sugar is dissolved.

Remove from heat and let it sit while you’re cutting your carrots, garlics, and jalapenos.

Add your garlic to the vinegar mixture and your carrots, jalapenos and cilantro into your storage jars.

Pour your vinegar into the jars, and let it sit until the liquid has cooled. Once it has cooled, you can go ahead and put it in the refrigerator.

I told you this was an easy pickles recipe!

Your pickles will keep for about a week…if they last that long! Ours never do!

Ready for your Mexican carrots recipe?!

Spicy Carrot Refrigerator Pickles

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 lbs of carrots, peeled and chopped
1 1/2 cups of water
3 cups of white vinegar
1 cup of granuated sugar
6 cloves of garlic, peeled and cut into rounds
2 -3 jalapeno peppers, cut in half or fourths and seeded
one bunch of cilantro

Instructions

Add water, vinegar and sugar to a sauce pot. Cook over medium heat until sugar is dissolved. Mix with a whisk.
Remove from heat and set aside.
Peel garlic, chop into rounds and add to vinegar mixture.
Chop your carrots into lengthwise pieces; cut and seed jalapeno peppers as well.
Add carrots, cilantro and jalapenos to storage jars.
Pour vinegar mixture into jars.
Keep at room temperature until cooled; then store in your refrigerator in an airtight container.

Notes

They'll be ready to eat after about an hour or so, but they'll taste even better if you let them sit overnight. You should eat these within a week.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 2442Total Fat: 9gSaturated Fat: 1gSodium: 5322mgCarbohydrates: 571gSugar: 258gProtein: 63g

Have you ever made refrigerator pickles? I hope you love this spicy carrot refrigerator pickles recipe as much as we do!

Laura

Tuesday 21st of November 2017

I really like this recipe. I do have another question though. This is a big batch for just me, but I'd also like to make a few jars for friends. Do you have any suggestions on how to can these? Do I simply put them (while they're hot) in a Mason jar with lid and ring and wait for them to pop? It's been a long time since I've done any canning with my grandmother. Help? Any ideas or specific links?

Michelle Nahom

This isn't a canning recipe..they will not last in your pantry. Unfortunately I don't have any experience with canning, so I would suggest checking on the internet for directions on canning for food safety reasons! :)

Luralene Schultz

Sunday 18th of June 2017

I'm on my way out to buy the ingredients for your spicy pickles. I was just wondering if I didn't remove the seeds from the jalapenos would that make the carrots spiced? I really like my food spicy. Thank you for the receipe.

If you leave the seeds it will definitely be spicier!

Iindal

Thursday 6th of April 2017

Is there a way to can them ....i do cukes almost like this and do not hot bath...if you put the cannimg lid and band on the jars seal....would this work for the carrots?

Friday 7th of April 2017

Since I have never canned, I am not comfortable giving advice on this. However you could probably do a google search on canning to get the information. I'm sorry I can't help!

Janis

Tuesday 28th of March 2017

Is this for a quart sized batch?

You should be able to get a quart size jar and a pint size jar out of the liquid.

Phyllis

Saturday 5th of December 2015

Hi Michelle, I was super excited to find this recipe. I loved the pickled carrots from a Mexican restaurant I used to go to. I'm sure these will be great. My question is have you ever preserved these? Do you think they would do well with the water bath preserving method? Thanks again.

I have never tried that. I have always just made refrigerator pickles! If you try it, let me know how it comes out.