Spicy Pickled Carrots

Cooking Times

Ready in: 24 hours
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4 - 6


  • 3 lbs. Cal-Organic Table Carrots
  • 1 large Cal-Organic Farms yellow onion
  • 1 qt. apple cider vinegar
  • 2 cups water
  • 1/4 cup dried oregano
  • 4 cloves garlic, minced
  • 1 jar sliced, pickled jalapenos


  1. Slice carrots on a diagonal and quarter yellow onion.
  2. Combine the apple cider vinegar, water and oregano into a large pot and bring to a boil over high heat.
  3. Add the sliced carrots and onion and boil the mixture for 3 minutes.
  4. Remove pot from heat and transfer mixture into a large crock pot or storage container.
  5. Add the minced garlic and jalapenos, then stir the mixture together and let it sit for 24 hours.
  6. After 24 hours, drain the liquid and transfer the carrots and jalapenos into a serving dish. Enjoy!

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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