These spicy pickled carrots are irresistible and have some serious heat! Great on tacos or Buddha bowls!
Y’all know that we regularly #TacoTuesday, and this is THE perfect garnish for your tacos… or rice… or beans… or really, just good to eat by themselves! My family loves these carrots: we would always get them is at our favorite Mexican restaurant chain in Chicago- El Famous Burrito. You can ask for some on the side with your order, and we always get tons. My brother Jack adapted these into the below recipe, and they are really fantastic.
These Spicy Pickled Carrots are:
- Tangy
- Earthy
- Hot, Hot, Hot!
- Healthy
- Vegan and Vegetarian
- Gluten-Free
- Great as a garnish or by themselves!
This recipe makes a big batch to keep in your fridge. I like to store the carrots in mason jars full of the vinegar and jalapeños, but feel free to drain or remove the jalapeños before storing (will be less spicy if you remove the peppers).
What’s In These Spicy Pickled Carrots?
- 2lbs carrots, peeled
- 2 large jalapeño peppers
- 1 large red onion
- 1.5 cups white vinegar
- 1.5 cups water
- 5 cloves minced garlic
- 10 whole peppercorns
- 2 tablespoon oregano
- 6 bay leaves
- 1 tsp salt
How Do I Make Spicy Pickled Carrots?
- In a large pot, bring the vinegar, water, garlic, peppercorns, oregano, bay leaves, and salt to a boil. Once boiling, lower temperature to simmer.
- Peel carrots and slice on the diagonal into long coins. Slice the jalapeños into rings (remove seeds for a more mild flavor), and largely cut the onion into large slices.
- Add the carrots, onion, and jalapeños to the pot, and cook on low for 18 minutes uncovered. Remove the pot from heat and let the carrots cool on the stove top. Once cool, store in a jar or airtight container in the fridge.
Family Recipe: Jack’s Spicy Pickled Carrots (Vegan, Paleo, Whole30, Keto, GF)
Ingredients
- 2 lbs carrots peeled and sliced
- 2 large jalapeño peppers
- 1 large red onion
- 1.5 cups white vinegar
- 1.5 cups water
- 5 cloves minced garlic
- 10 whole peppercorns
- 2 tablespoon oregano
- 6 bay leaves
- 1 tsp Himalayan sea salt
Instructions
- In a large pot, bring the vinegar, water, garlic, peppercorns, oregano, bay leaves, and salt to a boil. Once boiling, lower temperature to simmer.
- Peel carrots and slice on the diagonal into long coins. Slice the jalapeños into rings (remove seeds for a more mild flavor), and largely cut the onion into large slices.
- Add the carrots, onion, and jalapeños to the pot, and cook on low for 18 minutes uncovered. Remove the pot from heat and let the carrots cool on the stove top. Once cool, store in a jar or airtight container in the fridge for 1 week.
