Spicy Pickled Carrots

$2.12 recipe / $0.27 serving
by Beth - Budget Bytes
4.88 from 8 votes
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Back when I lived in Baton Rouge, there was a restaurant, Ninfa’s, that kept jars of spicy 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 for Ninfa’s Spicy Pickled Carrots on The Homesick Texan, I got very, very, very excited. I didn’t have all the ingredients called for in that recipe, but the version I made below is still AMAZING and I literally can’t stop eating them.

Originally published 8-11-2011, updated 4-27-2022.

Overhead view of a glass bowl full of spicy pickled carrots

What’s in Spicy Pickled Carrots

These spicy pickled carrots are a “quick pickle” not a fermented pickle, so they start with a vinegar brine. This particular brine includes white vinegar, salt, pepper, oregano, cumin, and oil. To add even more flavor, the carrots are pickled along with red onion and jalapeño. The original recipe that I used for inspiration also included garlic, but I completely forgot to add it to mine, so if you have it, add a couple of cloves of fresh garlic in there, too!

How Long Do Pickled Carrots Last?

These deliciously spicy carrots will last about 3-4 weeks in the refrigerator. 

What Else Can I Add?

I’m dying to add all sorts of other vegetables to my spicy pickled carrots the next time I make them. I think small cauliflower florets would just be incredible in there, but it would be fun to also try some sliced radishes, green beans, or maybe even some mini bell peppers. 

How to Serve Pickled Carrots

As mentioned above, I was first introduced to these carrots as a sort of snack or appetizer. But I think they’d also be great added to a salad, bowl meal, tacos, or salads. Basically, anytime you want to add a tangy-spicy bite to your meal, add a spicy pickled carrot!

Close up side view of spicy pickled carrots.

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Spicy Pickled Carrots

4.88 from 8 votes
Spicy pickled carrots are an easy and delicious snack that can also be served as a side dish or condiment with your favorite meals.
Overhead view of spicy pickled carrots in a glass bowl.
Servings 8 ½ cup each
Prep 15 mins
Cook 7 mins
Total 22 mins

Ingredients

  • 1 lb. carrots ($1.00)
  • 1/2 red onion ($0.21)
  • 1 jalapeño ($0.08)
  • 1 cup water ($0.00)
  • 2 cups white vinegar ($0.50)
  • 1/4 cup cooking oil ($0.16)
  • 1/2 tsp ground cumin ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 tsp salt ($0.05)

Instructions 

  • Peel and slice the carrots into ¼-inch thick slices. Slice the red onion and jalapeño into ¼-inch thick slices as well.
  • Add the water, vinegar, oil, cumin, oregano, salt, and pepper to a pot. Bring the brine to a boil.
  • Carefully add the sliced vegetables to the boiling brine, then continue to boil for about 5 minutes.
  • After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container.
  • Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.

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Nutrition

Serving: 1ServingCalories: 101kcalCarbohydrates: 6gProtein: 1gFat: 7gSodium: 624mgFiber: 2g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Overhead view of spicy pickled carrots in a glass bowl.

How to Make Spicy Pickled Carrots – Step By Step Photos

Sliced carrots, onion, and jalapeño.

Begin by slicing 1 pound of carrots (about 8 carrots), ½ of a red onion, and one jalapeño. I like to slice my carrots on a diagonal to give them a more interesting shape. 

Brine ingredients in the pot.

Make the brine by combining the 1 cup water, 2 cups white vinegar, ¼ cup cooking oil, ½ tsp ground cumin, ½ tsp dried oregano, 2 tsp salt, and about ¼ tsp freshly cracked pepper. Bring the bring up to a boil. 

Vegetables added to the brine.

Add the sliced vegetables to the boiling brine (carefully) and boil for about 5 minutes. You don’t want the carrots to get too soft or for the color to fade too much.

Pickled carrots in a glass bowl.

After boiling, carefully ladle the vegetables and all of the brine into jars or another heat-proof container. You can eat them right away (I couldn’t help it!), but the flavor is even better after refrigerating for at least a day.

side view of a glass bowl full of spicy pickled carrots.

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Comments

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  1. I’m salivating at the idea of making these. Might be a stupid question but do the carrots keep their crunch mostly?

  2. So good, so simple! Great way to use left over carrots. I subbed a little red wine vinegar because I didn’t have a full 2 cups of white, and used avocado oil. Can’t stay out of them! Next time I’ll add a clove of garlic. A sweet/spicy version would be interesting. Thanks!

  3. Can you process in a boiling water bath and keep on the shelf instead of the refrigerator?

    1. Hi Connie, we have not tested this method and cannot answer your question. XOXO -Monti

  4. I am in a sodium restricted diet. Do you think I could omit the salt and still end up with a decent product? 🤔🤔🤔

    1. Hi Barbara! We don’t do much preserving at Budget Bytes and have not canned anything. XOXO -Monti