Spicy Pickled Carrots
These tangy pickled carrots bring jalapeño heat, oniony bite, and cumin-oregano warmth to tacos, bowls, sandwiches, or straight-from-the-jar snacking.
Prep 15 min · Cook 15 min · Total 24 hr 30 min · Makes about 6 cups
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 the carrots, then cut them crosswise into 1/2 inch rounds. Cut the jalapeno into slices without removing the seeds, and slice the red onion as well.
- Combine the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper in a large pot. Set it over high heat and bring the mixture to a hard boil.
- Stir in the sliced vegetables and let everything boil for 5-10 minutes, choosing the timing based on how much snap you want left in the carrots. For firmer carrots, boil for only 5 minutes.
- Once the carrots are as tender or crunchy as you like, take the pot off the heat. Carefully spoon the vegetables and pour all of the brine into heatproof containers.
- Move the containers to the refrigerator and chill for about 24 hours so the flavors can settle in.