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Spicy Pickled Carrots

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Spicy Pickled Carrots are crisp, tangy, and zesty refrigerator pickles infused with jalapeños, garlic, and aromatic spices. They make a flavorful addition to tacos, sandwiches, charcuterie boards, and everyday snacks.

Ingredients

  • 1 pound carrots, peeled and cut into sticks or slices
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 jalapeño peppers, sliced
  • 2 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 teaspoon oregano (optional)

Instructions

  1. Peel the carrots and cut them into sticks, rounds, or your preferred shape.
  2. Pack the carrots, jalapeño slices, and garlic into clean glass jars.
  3. Add the peppercorns, red pepper flakes, bay leaf, and oregano if using.
  4. In a saucepan, combine the vinegar, water, sugar, and salt.
  5. Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve completely.
  6. Remove the brine from the heat.
  7. Carefully pour the hot brine over the carrots, ensuring they are fully submerged.
  8. Leave a small amount of headspace at the top of the jars.
  9. Allow the jars to cool to room temperature.
  10. Seal and refrigerate for at least 24 hours before serving.
  11. For the best flavor, allow the carrots to pickle for 2 to 3 days.

Notes

  • Add serrano or habanero peppers for extra heat.
  • Include sliced onions and a pinch of cumin for a Mexican-inspired variation.
  • Add orange or lime peel for a citrus twist.
  • Fresh dill, thyme, or rosemary can be added for herbal notes.
  • Store in airtight jars in the refrigerator for up to 1 month.
  • Keep the carrots submerged in the brine for best quality.
  • Serve chilled or at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/spicy-pickled-carrots/