Spicy Pickled Carrots and Peppers

by: Chef Ed Richardson

Compatible Wolf Appliances:


Spicy pickled carrots and peppers pleasantly balance sweet, spicy, and acidic flavors. Use this recipe as side dish or as a topping for tacos or hot dogs.

Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 1


Pickle Liquid for Onions
  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 1 whole clove
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 1 inch ginger root, peeled and sliced
  • 1 each jalapeno, seeded
  • 6 medium carrots, peeled
  • 2 red bell peppers
  • 2 yellow bell peppers


Start by sanitizing the jars in the Wolf Legacy Convection Steam Oven. Press Quick Start and More. Select Quick Start, More, Sanitize, and Prepare Jam Jars.

Add water, rice wine vinegar, ginger, sugar, salt, cloves, mustard seed, coriander, allspice, black pepper, and jalapeno to a medium sized saucepan. Bring this mixture to a soft simmer and simmer for 5 minutes.

After simmering for 5 minutes, remove from heat, strain, and let the liquid cool to room temperature.

While the pickling liquid is cooling, prepare the carrots and peppers. Cut the carrots and peppers julienne or about the size of a match stick, 2 to 3 inches long.

Place cut carrots and peppers in a sanitized Mason jar of any size. Fill the jars with the pickling liquid and put on the lids

Place the jars on the perforated pan on rack 1 and place in the Wolf Legacy Convection Steam Oven. Press Quick Start, More, Sanitize, and Preserve Jam Jars. The oven will run for 30 minutes.

Take the jars out of the Wolf Legacy Convection Steam Oven and let cool to room temperature. The pickled carrots and peppers will last for 4 to 6 months unopened and 2 to 3 weeks once opened.