Description
Spicy Pickled Carrots are a tangy and vibrant Mexican-inspired condiment, perfect as a side dish or an addition to sandwiches and salads. These quick refrigerator pickles combine crisp carrots with aromatic spices and a spicy kick from jalapeños, all preserved in a flavorful vinegar brine.
Ingredients
Scale
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon mustard seeds
Vegetables
- 1 lb carrots, peeled and cut into sticks or rounds
- 1–2 jalapeños, sliced (optional, for extra heat)
Instructions
- Prepare Carrots: Peel the carrots and cut them into sticks or rounds according to your preference. This ensures they are ready for pickling and will absorb the flavors well.
- Pack Jar: Tightly pack the prepared carrots into a clean 1-quart glass jar. If using, add the sliced jalapeños to the jar for a spicy kick.
- Make Brine: In a small saucepan, combine the white vinegar, water, smashed garlic, sugar, salt, whole black peppercorns, crushed red pepper flakes, and mustard seeds. Bring this mixture to a boil over medium heat, stirring occasionally to fully dissolve the sugar and salt.
- Pour Brine Over Carrots: Carefully pour the hot brine over the carrots and jalapeños in the jar, ensuring that all the vegetables are fully submerged to guarantee even pickling.
- Cool and Refrigerate: Allow the jar and its contents to cool to room temperature. Once cooled, seal the jar with a lid and refrigerate for at least 24 hours before serving to allow flavors to develop.
- Serve and Store: Enjoy the pickled carrots as a flavorful side or condiment. Store the pickles in the refrigerator where they will keep well for up to 3 weeks, with flavors intensifying over several days.
Notes
- These spicy pickled carrots can be stored in the refrigerator for up to 3 weeks.
- Add cauliflower, onions, or green beans to the mix for variety.
- Use gloves when handling jalapeños if you’re sensitive to spice.
