Spicy Low Sodium Pickled Carrots & Jalapeno Peppers Recipe
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Jump to RecipeThese spicy low sodium pickled carrots are a hot & flavorful addition to your next taco night. Carrots are sliced thick and mixed with jalapeno peppers in a tangy salt-free brine!
Ready in less than 30 minutes, these fantastic pickled carrots make a delicious condiment. I love serving these with low sodium tacos & salt free cilantro lime rice.
This recipe is a family favorite, and was given to me by my brother Jack! Growing up, we loved (and still love) a great chain of Mexican restaurants in the Chicagoland area called El Famous Burrito. EFB served these tasty pickled carrots which we love, and I developed into a low sodium version so we can enjoy them at home.
Yes, you can still have pickles on a low sodium diet, just swap out the salt and add flavor with fresh herbs and spices. These carrots are proof that just a few pantry staple ingredients can bring big flavor to your recipes without salt. This recipe makes about 2 quarts of carrots, so enjoy them on savory breakfasts, lunches, and dinners!
This Low Sodium Pickled Carrots Recipe Is
- Spicy
- Bright
- Fresh
- Tart
- Earthy
- Easy to Make
- A Great Low Sodium Condiment or Snack!
Ingredients for Pickled Carrots without Salt
See the recipe card below for a full list of instructions and ingredient amounts!
- Carrots – I used large carrots for this recipe, but you could also use baby carrots (cut in half) instead.
- Jalapeno peppers – a spicy and tasty addition to the carrots!
- White vinegar – I used a regular white vinegar for this recipe, which is what I use for most of my pickles. No need for a fancy vinegar here, good old white vinegar works fine.
- Black peppercorns
- Onions
- Cloves of garlic – I like using fresh chopped garlic cloves instead of jarred garlic. Fresh has more flavor!
- Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the carrots.
- Bay Leaves: I always add bay leaves to my carrots, they give a great flavor which is savory and delicious!
How To Make This Recipe
- Wash carrots (and peel if desired), and slice on the diagonal into coins. Wash the jalapeno peppers, and slice the same way. You can remove the seeds for a milder flavor, if desired. Set sliced carrots and jalapenos aside.
- In a large pot, add the white vinegar, water, onion, garlic, peppercorns, onions and bay leaves. Bring to a boil, the reduce heat to a low simmer.
- Add the sliced carrots and jalapenos to the pot. Cover and simmer over low heat for 12 minutes.
- Remove pot from heat, and allow carrots to cool. Store in airtight containers (I used 2 quart-sized mason jars) and refrigerate for up to 2 weeks.
More Low Sodium Side Dish Ideas You’ll Love
- Low Sodium Crispy Smashed Potatoes
- Low Sodium Cowboy Baked Beans
- Easy Low Sodium Pickled Onions
- Low Sodium Cilantro Lime Rice
- Spicy Low Sodium Black Beans
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Low Sodium Pickled Carrots
Equipment
- 1 Large Pot
- 2 Quart-Sized Mason Jars
Ingredients
- 2 lbs carrots sliced diagonally
- 2 medium jalapeno peppers sliced
- 1.5 cups white vinegar
- 1.5 cups water
- 1 onion thinly sliced
- 5 cloves garlic minced
- 1 tablespoon peppercorns
- 1 teaspoon oregano
- 6 bay leaves
Instructions
- Wash carrots (and peel if desired), and slice on the diagonal into coins. Wash the jalapeno peppers, and slice the same way. You can remove the seeds for a milder flavor, if desired. Set sliced carrots and jalapenos aside.
- In a large pot, add the white vinegar, water, onion, garlic, peppercorns, onions and bay leaves. Bring to a boil, the reduce heat to a low simmer.
- Add the sliced carrots and jalapenos to the pot. Cover and simmer over low heat for 12 minutes.
- Remove pot from heat, and allow carrots to cool. Store in airtight containers (I used 2 quart-sized mason jars) and refrigerate for up to 2 weeks.
Notes
Serving Size
This recipe makes about 2 quarts or 8 cups total. I divided up this recipe into 8 1/2-cup servings. The nutrition information above is for one 1/2 cup serving.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Very delicious
Love them
Chop the garlic, leave the cloves whole or slice it thin? Same question with the onions.
Hi Allyson – I like to mince my garlic, but you can chop it or leave it whole if you like larger chunks. And for the onion, slice thinly. If you make these, let us know how they turn out!
– Kelly