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.
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!
Spicy Pickled Carrots
Servings 8 ½ cup eachIngredients
- 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
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How to Make Spicy Pickled Carrots – Step By Step Photos
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.
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.
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.
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.
Beth your recipe for these spicy carrots is delicious! Our family loves these. Will be making more! Thanks for sharing.
Delish! I added some cauliflower florets because I had less than a pound of carrots. I also used a regular yellow onion— I saw the earlier comment where the cauliflower turned purple—and added 1/2 tsp of minced garlic. I recommend adding the garlic! The color isn’t quite as nice as if I had just used carrots and purple onion, like in the pictures, but it tastes good and isn’t too too spicy with one whole jalapeño.
When I finish a jar of sliced pickled jalapeños, I save the brine. Wash the jar, fill with carrot sticks and any other veggies (I like cauliflower). Not as good as this recipe but it’s quick. Glad I tried this one!
These turned out really well! They remind me a bit of the pickled veggies I grew up eating in the south. I didn’t have any issues with the oil (I used olive) as Indian pickles also have oil. I omitted the onion because I prefer to pickle them separately. I also am on a lower sodium diet so I reduced the salt to about 1/2-3/4 tsp. I ended up adding about 1/2-3/4 tsp of sugar at the end to balance the flavors. Maybe my carrots were less sweet than usual.
I really enjoyed this recipe but unsure about what the purpose of the olive oil is. It congealed in the fridge and made it slightly unpleasant to eat right from the fridge. Next time I’d leave it out!
Do you think this recipe would work without the salt?
Salt is a necessary ingredient in pickle brine because it helps preserves the vegetables. I bet a quick search online for “low sodium pickle brine” will give you some results that might be adaptable to this recipe. Also, after the fermentation process, soaking the pickles in water before eating can help reduce their sodium content. ~ Marion :)
Do you need the oil and could I eliminate it?
You can definitely substitute it with an equal amount of water or vinegar, or omit it, but you might not get as much mileage out of the recipe. Oil is a preservative, and is added to this brine in order to increase the longevity of the pickles. ~ Marion :)
These are fantastic – flavorful & crunchy. I took the suggestion of adding cauliflower (and a second jalapeno because of the increased bulk) and am very glad I did! Though FYI, as I learned from the first batch, the red onion will turn the cauliflower purple, which I found offputting – I cut the onion from subsequent batches and didn’t miss it.
I’m salivating at the idea of making these. Might be a stupid question but do the carrots keep their crunch mostly?
Yes. XOXO -Monti
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!
Can you process in a boiling water bath and keep on the shelf instead of the refrigerator?
Hi Connie, we have not tested this method and cannot answer your question. XOXO -Monti
I am in a sodium restricted diet. Do you think I could omit the salt and still end up with a decent product? 🤔🤔🤔
Have you ever canned them?
Hi Barbara! We don’t do much preserving at Budget Bytes and have not canned anything. XOXO -Monti
Do you think cauliflower would be a good addition?
I love pickled cauliflower! XOXO -Monti