How to Can Pickled Jalapenos and Carrots
You can pickled jalapenos and carrots by packing them into sterilized jars with a simple brine.
This tangy, crunchy combo is a staple in Mexican cuisine, and the good news is that canning pickled jalapenos and carrots at home is easier than you might think.
If you’ve been wondering how to can pickled jalapenos and carrots without a pressure canner, you’re in luck, because this is a water bath canning recipe.
The combination of spicy jalapenos and sweet carrots creates a balanced flavor that works on tacos, sandwiches, salads, and more.
In this post, we’ll walk through how to can pickled jalapenos and carrots step by step, so you can stock your pantry with jars of this zesty treat.
Let’s get started.
Why You Should Can Pickled Jalapenos and Carrots
Canning pickled jalapenos and carrots is worth the effort for several reasons.
Here’s why this recipe deserves a spot in your canning rotation.
1. They Last for Months on the Shelf
When you can pickled jalapenos and carrots properly, the jars can sit in your pantry for up to a year.
The vinegar in the brine acts as a natural preservative, keeping the vegetables safe and delicious.
That means you can enjoy pickled jalapenos and carrots any time, even when fresh peppers aren’t in season.
2. The Flavor Only Gets Better with Time
Fresh pickled jalapenos and carrots taste good, but canned ones taste even better after a few weeks.
The vegetables absorb the brine, garlic, and spices, becoming more flavorful over time.
So when you can pickled jalapenos and carrots, you’re essentially letting them marinate to perfection.
3. It Saves Money and Reduces Waste
Canning pickled jalapenos and carrots is a smart way to use up a bumper crop of peppers or carrots.
Instead of letting them spoil, you can pickle jalapenos and carrots and preserve them for later.
Plus, homemade pickled jalapenos and carrots cost a fraction of what store-bought jars do.
Ingredients and Equipment for Canning Pickled Jalapenos and Carrots
Before you can pickled jalapenos and carrots, gather everything you need.
Here’s what to have on hand.
1. Fresh Jalapenos and Carrots
You’ll need about one pound of jalapenos and one pound of carrots.
Slice the jalapenos into rounds and the carrots into thin coins or sticks.
The ratio is up to you, but a 50/50 mix is a classic for pickled jalapenos and carrots.
2. Vinegar, Water, and Salt
The brine for pickled jalapenos and carrots is simple: equal parts white vinegar and water.
Add pickling salt or kosher salt, but avoid iodized table salt, which can cloud the brine.
This vinegar solution is what makes pickled jalapenos and carrots safe for water bath canning.
3. Garlic, Peppercorns, and Oregano
For flavor, tuck garlic cloves, black peppercorns, and dried oregano into each jar.
These aromatics infuse the pickled jalapenos and carrots with a savory, Mexican-inspired taste.
You can also add a pinch of sugar to balance the acidity.
4. Jars, Lids, and a Water Bath Canner
Use pint or half-pint mason jars for canning pickled jalapenos and carrots.
You’ll also need new lids, bands, and a water bath canner or a large pot with a rack.
Sterilize your jars before you can pickled jalapenos and carrots to keep everything safe.
Step-by-Step: How to Can Pickled Jalapenos and Carrots
Now let’s walk through how to can pickled jalapenos and carrots from start to finish.
1. Prepare the Vegetables
Wash the jalapenos and carrots thoroughly.
Slice the jalapenos into 1/4-inch rounds and the carrots into thin sticks.
Wear gloves when handling jalapenos to avoid burning your skin, especially if you can pickled jalapenos and carrots in large batches.
2. Make the Brine
In a saucepan, combine one cup of white vinegar, one cup of water, and one tablespoon of pickling salt.
Bring the mixture to a boil, stirring until the salt dissolves.
This brine is the backbone of your pickled jalapenos and carrots.
3. Pack the Jars
Divide the garlic, peppercorns, and oregano among your sterilized jars.
Pack the jalapenos and carrots tightly into each jar, leaving half an inch of headspace.
When you can pickled jalapenos and carrots, packing them snugly prevents them from floating.
4. Pour the Brine and Seal
Ladle the hot brine over the vegetables, covering them completely.
Run a knife around the inside of the jar to release air bubbles.
Wipe the rims, place the lids on, and screw the bands until fingertip-tight.
5. Process in a Water Bath Canner
Lower the jars into boiling water, making sure they’re covered by at least one inch.
Process pint jars for 10 minutes and half-pints for 10 minutes, adjusting for altitude.
Once done, turn off the heat and let the jars sit for five minutes before removing them.
6. Cool and Store
Place the jars on a towel and let them cool undisturbed for 12 to 24 hours.
Check that the lids have sealed by pressing the center, which should be firm.
Label your pickled jalapenos and carrots and store them in a cool, dark pantry.
So, How Do You Can Pickled Jalapenos and Carrots?
You can pickled jalapenos and carrots by packing them into sterilized jars with a vinegar brine and processing them in a water bath canner.
It’s a straightforward process that rewards you with jars of tangy, spicy, crunchy vegetables ready whenever you need them.
Whether you’re topping tacos or adding a kick to sandwiches, homemade pickled jalapenos and carrots beat store-bought every time.
So grab your jalapenos and carrots, fire up the canner, and enjoy the fruits of your labor all year long.