Spicy Pickled Carrots
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
Ingredients
- 1 lb. carrots ($0.98)
- 1/2 med. red onion ($0.51)
- 1 med jalapeno ($0.10)
- 1 cup water ($0.00)
- 2 cups white vinegar ($0.99)
- 1/4 cup vegetable oil ($0.16)
- 1/2 tsp ground cumin ($0.03)
- 1/2 tsp dried oregano ($0.03)
- 10-15 cranks freshly cracked pepper ($0.05)
- 1 tsp salt ($0.05)
Instructions
- Peel and slice the carrots into 1/2 inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion.
- 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).
- 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.
Step By Step Photos
I 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 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 the brine by combining the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper. Bring this up to a rapid boil.
Then add the sliced vegetables. Be careful of hot splashing water!
Boil 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.
After 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!
I canned the ones I did….but may need to still refrigerate after there open,
You think if I used baby carrots instead of the full carrots it would be okay?
You may need to adjust the cooking time to compensate for the different size of the carrots, but you could also slice them.
I did mine with carrots, habanero peppers ,yellow pepper red pepper little garlic, salt pepper oregano 2 cups of vinegar, and vegetable oil, boiled them down to perfection great
Would I be able to substitute olive oil in this recipe?
Yes, you could use just about any cooking oil.
I absolutely love pickled vegetables, but if I add garlic cloves is there a risk of botulism with the oil?
Hmm, I’m not 100% sure, but I’m going to guess no for three reasons: 1) You actually need to keep these refrigerated, the cool temperatures should prevent the bacteria growth. 2) This has high acidity thanks to the vinegar, another bacteria inhibitor. 3) This is briefly cooked and I think the warnings against fresh garlic in oil are for uncooked/fresh garlic in oil.
I forgot to mention that I also add a LOT of garlic cloves. I love them!