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Taqueria-Style Spicy Pickled Carrots
Taqueria-Style Spicy Pickled Carrots
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Homemade zesty Mexican pickled carrots add a kick to any meal.
Ingredients:
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon coarse sea salt
  • 0.75 pound carrots
  • 1 small yellow onion
  • 6 medium fresh jalapenos
  • 2 cloves garlic
  • 1 tablespoon vegetable oil
  • 2 large bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon extra-virgin olive oil
Instructions:
  • Combine vinegar, water, and sea salt in a small saucepan and whisk together. Bring to a gentle boil over medium-high heat, then simmer on low until salt is fully dissolved, approximately 3 minutes. Set aside.
  • Prepare the carrots by peeling and cutting them into 1/2-inch diagonal slices. Quarter the onion and then cut each quarter into 3 strips. Remove the stems from the jalapenos and cut each jalapeno into 6 strips. Lightly crush the garlic cloves.
  • Heat oil in a nonstick skillet over medium heat. Sauté carrots for 6 minutes, occasionally stirring. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Mix in onion, jalapenos, and garlic. Sauté until vegetables are tender and fragrant, around 15 minutes.
  • Layer vegetables in a 24-ounce wide-mouth jar. Fill with cooled vinegar mixture, leaving 1 inch of space at the top. Drizzle olive oil over the top, seal the jar, and let it cool to room temperature. Carrots are ready in 1 hour but tastiest after 24 hours.

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