spicy pickled carrots

$2.90 recipe / $0.36 serving

So, back when I lived in Baton Rouge, there was a Mexican restaurant (Ninfa’s) that kept jars of pickled carrots and other vegetables on the tables as an appetizer. Practically every time I went there I would ruin my appetite on those pickles before I even had a chance to order an entree. So, when I saw this post on The Homesick Texan, I got very, very, very excited.

I made a pared down version based on what I had available and they were AWESOME. I’ve been eating them non-stop since… and I just realized (while tallying the cost) that I completely forgot to add the garlic! So, next time they’ll probably be even better. I want to add other hearty vegetables too, like cauliflower! Yum!

The pickles really taste best the next day, after they’ve had a chance to soak in the brine. They’ll keep for about a month in the fridge!

Spicy Pickled Carrots

Spicy Pickled Carrots

5.0 from 1 reviews
spicy pickled carrots
 
Prep time
Cook time
Total time
 
Total Cost: $2.90
Cost Per Serving: $0.36
Serves: 8
Ingredients
  • 1 lb. carrots $0.98
  • ½ med. red onion $0.51
  • 1 med jalapeno $0.10
  • 1 cup water $0.00
  • 2 cups white vinegar $0.99
  • ¼ cup vegetable oil $0.16
  • ½ tsp ground cumin $0.03
  • ½ tsp dried oregano $0.03
  • 10-15 cranks freshly cracked pepper $0.05
  • 1 tsp salt $0.05
Instructions
  1. Peel and slice the carrots into ½ inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion.
  2. 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 (I boiled for only 5 minutes).
  3. 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.

 

spicy pickled carrots

Step By Step Photos

whole veggiesI started out with a pound of carrots, an onion (I used half) and a jalapeno. I can’t wait to make this again with things like cauliflower, green beans, and okra!

slice veggiesSlice everything up. I sliced the carrots into rounds just for ease and convenience but you could certainly cut them into sticks. I just didn’t want to try to wrangle the sticks into the small mouthed jar.

make brineMake the brine by combining the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper. Bring this up to a rapid boil.

Add VeggiesThen add the sliced vegetables. Be careful of hot splashing water!

boil veggiesBoil the vegetables in the brine for 5-10 minutes depending on how crunchy you want them. I boiled mine for only 5 minutes because I wanted them to be fairly crunchy and still have a vibrant color.

jarred picklesAfter boiling, carefully ladle the vegetables and all of the brine into jars or another heat proof container. Refrigerate for a day to let the flavors meld. Continue to enjoy for up to a month!

spicy pickled carrots

30 Comments

  1. nick says:

    did this recipe with beets last week for a party this past weekend, came out great! however, i love pickled garlic and usually double or triple the garlic when making a batch of carrots or whatever. have also doubled or tripled the jalapenos for more kick as well. thanks beth

  2. Gretchen says:

    Can you “can” this recipe? With a hot water bath??

  3. Jeri Ann says:

    Making my 4th batch of these today. LOVE them and can’t imagine life without always having some in my fridge. Last time I made a double batch and bartered jars for jars of bread and butter pickles, blackberry jam, and Brunswick stew. 2 of the 3 asked for the recipe and 1 of those shared it with her mother. I make exactly as Beth says, but sorta push out the seeds from the jalapeño slices so there are just a few seeds and ribs adding heat…perfection!

  4. Gina – I never thought about doing that… it might work but they definitely won’t be nice and crunchy like they are when you use fresh carrots. (you only cook them a smidge, so they still have their crunch).

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