Spicy Low Sodium Pickled Carrots & Jalapeno Peppers Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThese 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!
Low Sodium Side Dishes for a Better Meal
This spicy low sodium carrot pickles recipe is a fantastic condiment to make without the salt. We’re all about making recipes low sodium every chance we get. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Check out all my low sodium side dish recipes here that are on LowSoRecipes. These easy and healthy recipes are fantastic sides for everyone at your dinner table – like these carrots which bring major flavor to your entrees!
Ingredients for Pickled Carrots without Salt
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- 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.
- Peppercorns: It’s amazing the flavor difference you can get with fresh tellicherry black pepper. Peppercorns are about the same price is buying pre-ground, and will add great flavor.
- Water
- Onions
- Cloves 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! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online .
How To Make No Salt Added Pickled Carrots
- 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.
Make Ahead Low Sodium Spicy Carrots
These low sodium spicy pickled carrots are a fantastic and simple recipe to make ahead of time. These are great for entertaining, as you can prep the carrots up to 2 weeks ahead of time, and store in the refrigerator.
You can also scale this recipe to feed a crowd (double or triple for a large fiesta), and batch cook a few jars of carrots at a time if you’re prepping for a larger gathering. Check out all our low sodium make-ahead meals for some inspiration to help you prep, keep, and eat!
More Low Sodium Side Dish Ideas You’ll Love
Low Sodium Crispy Smashed Potatoes
Easy Low Sodium Pickled Onions
Share These Low Sodium Pickles with Carrots
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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 sliced
- 5 cloves garlic
- 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