Spicy Carrots and Jalapeños

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This veggie combo is one of my favorites – the spicy jalapeños and carrots remind me of taco shops in Baja where the spicy carrots aka escabeche were always free at the salsa bar.

Homemade Spicy Pickled Carrots

Homemade Spicy Pickled Carrots. Ultimate Yum!

This is where I totally geek out!

I promised you a series on pickles and here it is!

I’m such a nerd when it comes to food, I can easily spend hours reading books about how to smoke the perfect brisket. I even own a book about butchery, so of course, I’m going to make my own fermented veggies!

Kimchi is my favorite, but these spicy carrots and jalapeños are a close second. They’re spicy and crunchy and perfectly pickled.

These pickles are made in the classic lacto-fermented way.

This method can be used with almost any vegetable, and once you’ve done it a few times you’ll wonder why you haven’t tried this sooner.

Making homemade pickles and sauerkraut is not only super easy, but the result is also tasty and extremely beneficial for your health.

All You Need is your favorite veggie combination, Some Salt, and Filtered Water.

The magic takes place in a few mason jars.  

This combo is one of my favorites – the spicy jalapeños and carrots remind me of taco shops in Baja where the spicy carrots were always free at the salsa bar.

Ahhh… summer days, grilled carne asada tacos, and spicy carrots – now that is the stuff summer memories are made of!

Homemade Fermented Spicy Carrots with Jalapeños

A few mason jars and cut-up veggies and you can make a pickle out of almost anything.

There are Quick Pickles and then There Are Fermented Veggies.

Quick pickles are made by adding a vinegar brine to the veggies – the brine is usually heated and then poured over the veggies. There is decent flavor in these quick pickles, but they aren’t the same as Lacto-fermented veggies, which achieve great flavor with not much more effort except time fermentation!

Lacto-fermentation is extremely beneficial for gut health – the more we learn about gut health, the more we understand how important it is.

“If there’s one thing to know about the human body; it’s this: the human body has a ringmaster. This ringmaster controls your digestion, your immunity, your brain, your weight, your health and even your happiness. This ringmaster is the gut” ― Nancy S, Mure

Scientists now believe that gut health is strongly linked to Alzheimer’s disease, arthritis, obesity, depression, anxiety, and has also been linked to autoimmune conditions like chronic eczema. A lot of research now shows your gut as the largest part of your nervous system.

It’s safe to say gut health may be a primary factor in overall health and longevity. In cultures where fermented fruits and veggies are eaten regularly there are significantly lower cancer rates and higher rates of overall health.

Lacto-fermentation is something our grandparents did all the time, but it’s become kind of a lost art. The complex flavors that develop here are so fantastic that I can’t even begin to describe them!

“All Disease Begins in The Gut.” – Hippocrates

Lacto Fermented Carrots and Jalapeños

So much flavor and so many health benefits.

Like Any Good Project – The Right Tools make all the difference.

These tools will make the job of packing veggies for fermenting so much easier.  I started with the wide mouth jars and the canning kit and then upgraded by adding a few airlock lids.

Other fermented vegetable recipes:

I’d love To Hear IF you Give These Spicy jalapeño Carrots a Try.

Homemade Fermented Spicy Carrots with Jalapeños

Spicy Carrots and Jalapeños

Lacto fermented carrots and jalapeños have so much flavor and so many health benefits. 
Prep Time 20 minutes
Total Time 20 minutes
Course Condiment, Snack
Cuisine Mexican, Paleo, Whole30
Servings 12
Calories 26 kcal


  • 4 cups Carrots, peeled and diced on the diagonal
  • 8 jalapeño peppers, sliced
  • 1 White Onion, sliced
  • 4 Garlic, peeled and smashed, 2 for each jar
  • 1 tbsp dried oregano, fresh, rough chopped


  • 4-6 tbsp sea salt, Himalayan or sea salt, do not used iodized salt
  • 2 quarts filtered water, 8 cups



  • Layer carrots, peppers, onions and oregano in wide-mouth jars. Press them down so they are packed tight. 
  • Pour over brine. Leave about an inch of space at the top of the jar. 
  • I drop in pickle pebbles to weight the veggies down. The weight is optional cut the veggies should stay under the brine. The weight makes sure this happens. 
  • Cover the jars. Use airlock lids or fermentation lids designed for wide mouth jars. Airlock lids will reduce the fermentation smell in your kitchen. If you leave the tops on tight, you should burp them daily to release the pressure. 
  • Ferment at room temperature for a minimum of  7-10 days. Taste the brine to make sure you like the flavor. I like mine a little more ferment-y, so I leave them fermenting closer to 3 weeks. 
  • When the carrots are the flavor that you like, seal them with a tight lid and store in the refrigerator. 


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Calories: 26kcalCarbohydrates: 6gSodium: 2363mgFiber: 1gSugar: 2gCalcium: 32mgIron: 0.4mg
Keyword Fermented, Paleo
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  1. For making the brine, it says to use “2 quarts filtered water 6 cups.” I don’t understand what the 6 cups are about? Wouldn’t you just use 2 quarts (8 cups)?

    1. Melissa, you definitely want the carrots to stay under the brine. They can get mold on them if they aren’t properly submerged. If you don’t have any weights like the pickle pebbles you can fill a ziptop bag with water and weight them down or add a little more liquid to make sure they are all covered.

    1. The peppers and carrots will last 3 to 6 months in the fridge. They continue to slowly ferment when refrigerated. As long as they are covered with liquid they have a very long fridge life.

  2. When you say burp to relieve pressure, does that mean to just unscrew the cap then replace it???
    Thank you!

    1. Peggy, Yes Exactly! Some caps are burpable but if you don’t have a top like that you can simply unscrew the cap to release the pressure and then reseal.

  3. 5 stars
    Thank you for this recipe! I’m trying it out. I’m only concerned that I may have too much brine in my jar. I hope it’s not a problem. It’s not a fermentation jar, just a regular jar.

    1. As long as the carrots stay under the liquid you should be fine. You can use a piece of cabbage to push them under the liquid. Feel free to email me directly with questions. I’m happy to help you out!

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