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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
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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.

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