Makes Everything Even That Much Better

Serrano, Carrot, and Cabbage Quick Pickle

Louis' outstanding briny condiment that punches up pretty much any dish you serve with it. Fabulous with Hearty Bean Burgers from this site, any kind of taco or burrito, chili and wherever else your imagination takes you.
5 from 1 vote
Course Condiment
Servings 16 Servings (Yield: 4 cups)
Calories 22 kcal


For the brine:

  • 2 cups distilled white vinegar
  • 2 cups water
  • 4 teaspoons sugar
  • 4 teaspoons salt
  • 1 bay leaf
  • 4 cloves garlic smashed or sliced
  • 1 teaspoon peppercorns
  • 1 1/2 teaspoons cumin seeds

For the vegetables:

  • 1 cup Serrano peppers sliced into rounds
  • 1 cup carrots sliced thin
  • 1 cup purple or green cabbage cut into chunks
  • 1 cup red, green, purple, yellow or orange bell peppers cut into chunks


For the brine:

  • Add all ingredients from vinegar to cumin seeds to a pot, and bring to a boil.
  • Reduce heat to low, and let simmer for 10 minutes.

For the vegetables:

  • While liquid simmers, wash, dry, and cut the vegetables. Pack them into a jar.
  • Remove the liquid from the heat and cool.
  • Remove the bay leaf.
  • Pour the cooled liquid into the jar over the vegetables, making sure that it covers them completely.
  • Refrigerate.
  • They will be ready to eat in 1 to 2 weeks.
Keyword pickles, serrano peppers
Nutritional Info

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