These spicy pickled carrots with jalapeños are a perfect blend of heat and tang, making them a delightful condiment for any meal. Easy to prepare, they add a zesty crunch to sandwiches, tacos, or enjoyed as a snack on their own.
Ingredients
1 cup vinegar
1 cup water
2 tablespoons sea salt
4 medium carrots
1 medium onion
2 whole jalapeños
4 cloves garlic
1 tablespoon vegetable oil
2 pieces bay leaves
1 teaspoon peppercorns
1 teaspoon oregano
1 teaspoon cumin seeds
1 teaspoon olive oil
Method
In a small pot, mix together vinegar, water, and sea salt. Heat on medium-high until it starts to boil, then reduce to low and let it simmer for around 3 minutes until the salt has completely dissolved. Remove from heat and set aside to cool.
Prepare the veggies by peeling the carrots and slicing them diagonally into ½-inch thick pieces. Cut the onion into quarters and then slice each quarter into three strips. Remove the stems from the jalapeños and cut each into six pieces. Gently crush the garlic cloves.
In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the carrot slices and sauté for about 6 minutes, stirring occasionally. Then, add the bay leaves, peppercorns, oregano, and cumin seeds, cooking for an additional 2 minutes. After that, incorporate the onion, jalapeños, and garlic, and continue to cook until the vegetables are fragrant and tender, which should take around 15 minutes.
Transfer the sautéed mixture into a wide-mouth 24-ounce canning jar. Carefully pour the cooled vinegar solution over the vegetables, leaving about an inch of space at the top. Drizzle with 1 teaspoon of olive oil and seal the jar tightly. Allow it to cool to room temperature. While they can be enjoyed after just an hour, the flavors become even better if allowed to marinate for 24 hours.
