Yield 5 servings


  • 1 1/2 cups Baby Carrots
  • 1 medium Onion
  • 2-3 Jalapenos or habaneros
  • 2 cups Vinegar
  • 1/2 cup Water
  • 1 tbsp Garlic diced
  • 1 tbsp Salt
  • 1 rbsp Honey
  • 1 Quart Ball Jar with either plastic lid or ring and lid


  • In food processor pulse onions, carrots, and peppers together until roughly chopped. You can also grate them. Stuff mixture into the ball jar.
  • In a stock pot, boil the water, vinegar, garlic, salt, honey and any other desired spice. Once it boils, remove from the heat. Using a ladle and kitchen funnel, pour the pickling juice over the carrot / pepper mixture. Let it sit overnight. Service with tortilla chips.

Tips & Notes

Recipe developed by Half Your Plate friend Bob Kroger of Cincinnati OH

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