Pack Jars: Sterilize your canning jars and lids by boiling them for 10 minutes. Pack the carrots, onions, garlic, and jalapeños into the sterilized jars, leaving about ½ inch of headspace.
Add Pickling Liquid: Pour the hot pickling liquid over the vegetables in the jars, ensuring the carrots are fully covered. You may need to use a spoon or chopstick to remove air bubbles and make sure the vegetables are evenly packed.
Seal Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.
Cool and Store: Allow the jars to cool to room temperature. Once cooled, store the jars in the refrigerator. For the best flavor, let the pickled carrots sit for at least 24 hours before eating. They will keep in the refrigerator for up to 1 month.
Serve: Enjoy your pickled carrots as a tangy side dish or condiment. They’re great with tacos, sandwiches, or as part of a charcuterie board.
These pickled carrots are not only tasty but also quite versatile. Feel free to adjust the spices and heat level to suit your taste!
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