Description
This Pickled Carrots recipe offers a tangy and flavorful way to enjoy fresh carrots enhanced with red onion, jalapeño, and a spiced vinegar brine. The quick pickling method tempers the crunchiness of the vegetables while infusing them with savory notes of cumin, oregano, and black pepper, creating a vibrant and versatile condiment perfect for salads, sandwiches, or as a zesty snack.
Ingredients
Scale
Vegetables
- 1 lb. carrots
- ½ red onion
- 1 jalapeño
Brine
- 1 cup water
- 2 cups white vinegar
- ¼ cup cooking oil
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp freshly cracked black pepper
- 2 tsp salt
Instructions
- Prepare the vegetables. Peel the carrots and slice them into ¼-inch thick rounds. Slice the red onion and jalapeño into ¼-inch thick rings or slices, making sure to remove seeds from the jalapeño if less heat is desired.
- Make the brine. In a pot, combine the water, white vinegar, cooking oil, ground cumin, dried oregano, salt, and freshly cracked black pepper. Bring this mixture to a rolling boil over medium-high heat to fully dissolve the salt and infuse the spices.
- Cook the vegetables in the brine. Once the brine is boiling, carefully add the sliced carrots, red onion, and jalapeño into the pot. Continue boiling the vegetables in the brine for approximately 5 minutes to soften them slightly and develop the flavors.
- Jar the pickled vegetables. Remove the pot from heat. Using a slotted spoon or pouring carefully, transfer the vegetables along with all the hot pickling liquid into clean jars or other heat-proof containers. Seal the jars once slightly cooled and allow to chill in the refrigerator to develop flavor fully.
Notes
- The pickled carrots can be stored in the refrigerator for up to 2 weeks.
- You can adjust the heat level by adding more or less jalapeño or removing seeds.
- Use white vinegar for a clean, sharp flavor; apple cider vinegar can be substituted for a milder tartness.
- Ensure jars are sterilized to extend shelf life and maintain safety.
- The cooking oil helps add richness and smoothness to the brine but can be omitted for a lighter pickle.
Keywords: Pickled carrots, quick pickles, Mexican pickled vegetables, carrot condiment, homemade pickles