Spicy Low Sodium Pickled Carrots & Jalapeno Peppers Recipe

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These 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.

low sodium pickled carrots and jalapeno peppers salt free pickled carrots no salt added

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!
no salt pickled carrots recipe with peppers onion garlic peppercorns and white vinegar

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

We love getting fresh seasonal produce, meats, and low sodium pantry staples delivered through Misfits Market. It saves time & money on groceries, and also helps reduce food waste! Highly recommend checking them out if you haven’t yet – get $10 off your first box today.

  • 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 .
carrot pickles without salt low sodium pickled vegetables spicy mexican pickled carrots without salt

How To Make No Salt Added Pickled Carrots

  1. 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.
  2. 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.
  3. Add the sliced carrots and jalapenos to the pot. Cover and simmer over low heat for 12 minutes.
  4. 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!

spicy low sodium pickled carrots and jalapeno peppers spicy side dishes low sodium mexican recipes

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

Share These Low Sodium Pickles with Carrots

If you make this low sodium carrots recipe be sure to rate this recipe below, leave a comment, and tag us on Instagram or Facebook

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there.

And please feel free to share this recipe with your Facebook groups, friends, or family!

low sodium pickled carrots and jalapeno peppers salt free pickled carrots no salt added

Low Sodium Pickled Carrots

AuthorKelly Jensen
These 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!
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment, Side Dish
Cuisine American, Mexican
Servings 16 1/2-cup servings
Calories 34 kcal

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

Calories: 34kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 42mgPotassium: 218mgFiber: 2gSugar: 3gVitamin A: 9499IUVitamin C: 6mgCalcium: 29mgIron: 0.4mg

*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.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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5 from 3 votes (2 ratings without comment)

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