Spicy Pickled Carrots

🥕 Spicy Pickled Carrots

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Makes: 2 pint jars

Ingredients

• 1 lb (450 g) carrots, peeled and cut into sticks or coins

• 1 cup white vinegar (5% acidity)

• 1 cup water

• 1½ tsp salt (non-iodized, like kosher or pickling salt)

• 1 tbsp sugar (optional)

• 2 cloves garlic, smashed

• 1–2 jalapeños or serrano peppers, sliced (adjust for spice)

• ½ tsp black peppercorns

• ½ tsp mustard seeds (optional)

• 1 small bay leaf (optional)

• Fresh herbs like dill or cilantro (optional)

Instructions

1. Prepare jars
   Sterilize two pint-sized jars in boiling water for a few minutes or run through a hot dishwasher cycle. Keep them warm.

2. Blanch carrots (optional)
   For slightly softer pickles, blanch carrot sticks in boiling water for 1 minute, then plunge into ice water. Skip this for extra crunch.

3. Make the brine
   In a small pot, combine vinegar, water, salt, sugar, and spices. Bring to a boil, stirring until the salt and sugar dissolve.

4. Pack jars
   Divide garlic, peppers, and carrots evenly between jars. Pour hot brine over the vegetables, leaving about ½ inch headspace at the top.

5. Seal and cool
   Tap jars gently to release air bubbles. Seal with lids and let cool to room temperature.

6. Refrigerate
   Chill at least 24 hours before eating for the flavors to develop. They’ll keep up to 1 month in the fridge.

🌶️ Variations

• Mexican-style escabeche: Add sliced onions, cauliflower, and a few allspice berries.

• Asian-inspired: Add sliced ginger, rice vinegar, and a dash of soy sauce.

• Extra spicy: Add dried chili flakes or use habaneros.

• Try Apple Cider Vinegar - Enhances sweetness and adds depth