Spicy Tangy Pickled Carrots
A quick, bright, and crunchy condiment that’s fantastic on tacos, bowls, sandwiches, or as a snack straight from the jar. Here’s a simple and flexible recipe.
Basic Quick-Pickle Recipe
Ingredients:
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1 lb carrots (about 4-5 medium), peeled
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1 cup white vinegar or apple cider vinegar
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1 cup water
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1 tablespoon kosher salt
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1-2 tablespoons sugar (adjust to taste)
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For the SPICY: 1-2 sliced jalapeños or serrano peppers, or 1 tsp red pepper flakes
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For the TANGY/AROMATIC FLAVOR BASE:
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3-4 cloves garlic, smashed
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1 teaspoon whole black peppercorns
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1 teaspoon mustard seeds
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1 bay leaf (optional)
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Instructions:
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Prep Carrots: Cut carrots into uniform sticks, coins, or slices. A julienne peeler makes great matchsticks for tacos.
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Pack Jar: Place carrot sticks and your chosen spicy peppers (jalapeños, etc.) into a clean 1-quart mason jar. Add the garlic, peppercorns, and mustard seeds.
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Make Brine: In a saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer, stirring until salt and sugar dissolve.
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Pickle: Carefully pour the hot brine over the carrots, ensuring they are completely submerged. Tap the jar to remove air bubbles.
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Cool & Chill: Let the jar cool to room temperature. Seal with a lid and refrigerate.
They’ll be ready to eat in about 2-4 hours, but taste best after 1-2 days and keep for 3-4 weeks.
Flavor Variations & Tips:
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Mexican-Inspired: Add a slice of onion, 2-3 cloves of garlic, and a big pinch of dried oregano (or a few sprigs of fresh) to the jar. Perfect for tacos al pastor or carnitas.
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Vietnamese-Inspired (Đồ Chua): Use only rice vinegar, a bit more sugar, and skip the spicy peppers for a classic sweet-and-sour daikon and carrot pickle for banh mi.
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Indian-Inspired: Add ½ tsp turmeric, ½ tsp cumin seeds, and a pinch of asafoetida (hing) to the brine for a vibrant touch.
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Go Global: Add star anise and a cinnamon stick for a warm note, or fresh dill and coriander seeds for a more European flavor.
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Quick-Pickle Shortcut: For a single meal, simply toss very thinly sliced carrots with a splash of vinegar, lime juice, salt, and a pinch of sugar. Let sit for 15 minutes.
Enjoy your homemade, crunchy, flavor-packed pickled carrots