Taqueria-Style Spicy Pickled Carrots
Course: PicklesCuisine: EuropeanPrep Time
20 mins
Cook Time
30
minutesAdditional Time
1
minuteTotal Time
1 hr 50 mins
Servings
6
Ingredients
1 cup — white vinegar
1 cup — water
1 teaspoon — coarse sea salt
12 ounces — carrots
1 small — yellow onion
6 medium — fresh jalapeños
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
Directions
- Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots; cut into 1/2-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
- Warm 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Source:
