Author's Notes: A delicious vegetable side featuring our Oregano White Balsamic.

Eva’s Quick-Pickled Carrots and Jalapenos Print Recipe

Serves 4 • Ready in 1hr


  • ½ Cup LeRoux Oregano White Balsamic
  • 1 Tbs. Granulated Sugar
  • ¾ Tsp. Salt
  • 2 Large Carrots, sliced thinly on the bias
  • 2 Jalapenos, sliced thinly on the bias
  • 1 Large Shallot, halved lengthwise and sliced thinly
  • 1 Garlic Clove, crushed


  1. Mix first three ingredients in a large jar or tightly lidded container. Stir to dissolve sugar and salt. Add remaining ingredients to the container, cover, and shake to combine. Best made at least 1 hour before serving.