Spicy Pickled Carrots

What You Need:

-Carrots -Red Onion -Jalapeño -Water -Cooking Oil

-Ground Cumin -Dried Oregano -Black Pepper -Salt

1

Begin by slicing carrots, red onion, and jalapeño. I like to slice my carrots on a diagonal to give them a more interesting shape.

Slice Ingredients

2

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

Make Brine

3

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.

Add Vegetables

4

After boiling, carefully ladle the vegetables and all of the brine into jars or another heat-proof container. You can eat them right away, but the flavor is even better after refrigerating for at least a day.

Add to Jars

Ready to Make it?

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