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Spicy Pickled Carrots

Spicy Pickled Carrots
  • Category

    Breakfast

  • Cusine

    American

Ingredients

1 lb. carrots

1/2 med. red onion

1 med jalapeno

1 cup water

2 cups white vinegar

1/4 cup vegetable oil

1/2 tsp ground cumin

1/2 tsp dried oregano

10-15 cranks freshly cracked pepper

1 tsp salt

Directions

Peel and slice the carrots into 1/2 inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion. In a large pot, bring the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper to a rapid boil over high heat. Add the sliced vegetables and continue to boil for 5-10 minutes depending on how crunchy you like the carrots . When the carrots have cooked to your desired texture, turn off the heat and carefully transfer the vegetables and all of the brine to heatproof containers. Refrigerate for about 24 hours to let flavors develop.