Print

Print Recipe

Tangy and spicy quick refrigerator pickled carrots with red onion and jalapeño in a bright vinegar brine. Ready in about 22 minutes and perfect for snacking or as a flavorful side.

Ingredients

Scale
  • 1 lb. carrots (about 8), peeled and sliced into 1/4-inch pieces
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, sliced (adjust or omit to control heat)
  • 1 cup water
  • 2 cups white vinegar
  • 1/4 cup cooking oil (optional; can substitute with water or extra vinegar)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly cracked black pepper
  • 2 tsp salt
  • Optional: 2 cloves fresh garlic, smashed

Instructions

  1. Peel and slice 1 lb (about 8) carrots into 1/4-inch pieces (diagonal cuts optional). Thinly slice 1/2 red onion and slice 1 jalapeño.
  2. Combine 1 cup water, 2 cups white vinegar, 1/4 cup cooking oil (or substitute water/vinegar), 1/2 tsp ground cumin, 1/2 tsp dried oregano, 2 tsp salt, and approximately 1/4 tsp freshly cracked black pepper in a pot.
  3. Bring the brine to a boil.
  4. Optional: add 1–2 smashed garlic cloves to the hot brine or place them directly in the jars.
  5. Gently add the sliced carrots, red onion, and jalapeño to the boiling brine.
  6. Simmer the vegetables for about 5 minutes until carrots are slightly softened but still crisp and brightly colored.
  7. Carefully ladle the vegetables and hot brine into clean, heat-proof jars or containers.
  8. Seal the jars and refrigerate for at least 24 hours for best flavor. They can be eaten immediately but taste best after chilling overnight.

Notes

Adjust the heat level by omitting jalapeño for mild pickles or adding more/changing peppers for extra spice., Oil is optional but helps preserve and keep the pickles fresh longer; can be replaced with water or vinegar., Feel free to mix in other vegetables like cauliflower, beets, radishes, green beans, jicama, or bell peppers; note that beets and red onion may tint the color., Slice carrots into different shapes (coins, matchsticks, diagonal) to vary texture and pickling time., Sweeten the brine by adding 1–2 tbsp brown sugar, maple syrup, or honey, especially if using milder vinegars like rice vinegar., Experiment with spices such as mustard seeds, coriander seeds, red pepper flakes, bay leaves, or fresh herbs like dill and thyme., Keep pickled carrots refrigerated in airtight containers; they will keep for 3 to 4 weeks and flavor improves over time.

Nutrition

Find it online: https://cozyovenkitchen.com/these-spicy-pickled-carrots-are-so-good-i-ruin-my-appetite-every-time/