Description
These spicy pickled carrots are a tangy and flavorful refrigerator pickle featuring crisp carrots, jalapeño slices, and a zesty brine made with vinegar, garlic, and select spices. Perfect as a snack, taco topping, or addition to a charcuterie board, they deliver a delicious kick with minimal prep and quick chilling time.
Ingredients
Scale
Pickled Carrots
- 1 pound carrots, peeled and cut into sticks or rounds
- 1 jalapeño, sliced
- 2 garlic cloves, smashed
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
Instructions
- Prepare the Vegetables: Peel and cut the carrots into sticks or rounds as preferred. Slice the jalapeño and smash the garlic cloves to release their flavors. Place these prepared vegetables into a clean quart-sized jar or heatproof container.
- Make the Brine: In a small saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, crushed red pepper flakes, and bay leaf. Heat over medium heat and bring to a boil, stirring occasionally until the sugar and salt have completely dissolved, ensuring an even flavor distribution.
- Combine and Cool: Carefully pour the hot brine over the carrots, jalapeño, and garlic in the jar, making sure the vegetables are fully submerged to preserve and flavor them properly. Allow the mixture to cool completely at room temperature.
- Refrigerate and Pickle: Seal the jar tightly and refrigerate. Allow the carrots to pickle for at least 24 hours for the best flavor development before serving. The carrots will develop more tang and spice the longer they marinate.
Notes
- Store these pickled carrots in the refrigerator for up to 3 weeks to maintain freshness and flavor.
- To increase the heat level, add additional sliced jalapeño or a pinch of cayenne pepper to the brine.
- Enjoy these pickled carrots as a snack, a spicy taco topping, or as a vibrant component on a charcuterie board.
