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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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pickled vegetables and grilled jalapeños and green onions

Pickled Carrots, Onion & Jalapeño

Prep time:
15 minutes + 2 hours marinating time
Cook time:
2 minutes
Yield:
1½ pounds pickled veggies
Difficulty:
1 out of 5

These pretty pickled veggies are tasty on top of tacos, salads and more. Store any extras in the fridge for up to a week.

Ingredients

  • 1 bunch rainbow carrots (about 1 pound), julienned
  • 1 red onion, julienned
  • 1 jalapeño pepper, sliced into thin rings
  • ½ cup cider vinegar
  • ¼ cup red wine vinegar
  • ¾ cup water
  • 3 tablespoons sugar
  • 1 bay leaf

Preparation

Combine carrots, onion and jalapeño in a work bowl.

In a pot, combine vinegars, water, sugar and bay leaf and bring to a boil. Pour over the vegetables and make sure all are submerged.

Cover and chill for a minimum of 2 hours before serving. 

  • pickled vegetables and grilled jalapeños and green onions