Delicious & Easy

Kid-Friendly Spicy Pickled Carrots

San Diego Unified School District chef Juan Zamorano says these spicy pickled carrots are “great to save in the fridge for a snack throughout the week or pair with sandwiches, Mexican food, seafood, appetizers, and even as a topping for salads.”

This recipe comes to us from San Diego Unified School District's Farm to School program and Janelle Manzano, the Farm to School Program Specialist with San Diego Unified’s Food & Nutrition Services. Serve with whole-grain bread or brown rice and spicy pickled carrots.

Read the feature story:

Sitting at the Kids Table

Ingredients for

Kid-Friendly Spicy Pickled Carrots

5 pounds carrots, peeled and sliced into coins

1 cup sliced canned jalapeños 

6 tablespoons olive oil 

½ teaspoon salt

1 cup sliced yellow onions


Instructions for

Kid-Friendly Spicy Pickled Carrots

In a large pot, boil carrots in water until tender, about 12 to 15 minutes. 

(Note: Raw carrots won’t absorb the flavors well and will take forever to pickle.) 

Drain carrots and allow to cool, then mix all ingredients together. Store in a jar and refrigerate at least one hour before serving.

Frequently asked

Questions About This Recipe


Notes & Thoughts