Introducing our Spicy Pickled Carrots, which have the perfect crunch, paired with a tangy flavor and mild heat from the jalapeños, making them a must-try during the summer and fall.
Combine all the ingredients, boil the brine, and pour it over the carrots. The spicy pickled carrots are ready to eat within half an hour.
I love these carrots because they have everything-mild heat, a tangy taste, and a crunchy texture(similar to my earlier spicy pickled onions recipe)-making them a super versatile side dish my family craves.
You can also effortlessly make this delicious, crunchy side dish with simple steps. It's a foolproof recipe that you can rely on.
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Why You'll Love This Recipe
⭐️A versatile side dish that instantly adds flavor to sandwiches, tacos, wraps, and more.
⭐️Simple recipe with easy-to-find ingredients.
⭐️Easy preparation and an adaptable recipe.
Ingredients
- Carrots: Peel the carrots and chop off the heads. You can slice them or cut them into strips.
- White Vinegar: Use cooking white vinegar(not the vinegar meant for cleaning).
- Garlic: Smash the garlic before using it to add depth to the pickles.
- Jalapeños: You can cut them into strips like carrots or slice them. If desired, remove the seeds and core to make them less spicy.
- Sugar and Salt: Use sugar and your choice of salt-kosher, sea salt, or pink salt.
- Bay Leaf: This is optional but adds a subtle flavor to the pickles.
How To Make Spicy Pickled Carrots?
- Peel and cut the carrots into thin strips.
- Pack the carrot sticks and jalapenos into a clean, heatproof jar.
- Combine vinegar, water, garlic, jalapeños, red pepper flakes, sugar, salt, peppercorns, mustard seeds, and the bay leaf in a saucepan. Bring to a boil over medium heat.
- Pour the hot brine over the carrots, making sure they're fully submerged. Let the jar cool to room temperature, cover, and refrigerate. The pickles are ready in 3 hours but taste better after a day.
♨️How To Adjust the Heat
These spicy pickled carrots have a mild heat, thanks to the jalapeño peppers.
The spiciness can vary depending on the heat level of the jalapeños and how they are used.
You can remove the ribs and core to reduce the heat, as they contain the most heat. This way, you'll still get the flavor and mild heat of the jalapeño without too much spiciness.
Storage Ideas
You can use the leftovers as salad toppings or in the tacos and sandwiches.
Store in the refrigerator for up to three days or freeze for about three months.
Avoid reheating them, as it can make the carrots soggy and tend to lose their crunch.
Enjoy them chilled for the best texture.
Recipe Tips & Tricks
- Cut Uniformly: You can use a mandoline, food processor, or knife, but ensure the slices are even so all ingredients marinate consistently.
- Submerge All Ingredients: Ensure they're tightly packed when packing the glass container with carrots and jalapeños. As you pour the brine, the jalapeño slices may float, so pack them well to submerge everything.
- Leave Space at the Top: Leave some space at the top of the container, as the ingredients may expand slightly during the marinating process.
FAQ
Spicy pickled carrots are a tangy, flavorful side dish pickled with vinegar, garlic, and jalapeños. They make for a rich, zesty condiment.
White vinegar is commonly used in the brine. However, apple cider vinegar is also a milder flavor option.
Absolutely! Add radishes, cucumbers, cauliflower, or snap peas with carrots. For more carrot recipes, check out this carrot sriracha hummus.
More Condiment Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Spicy Pickled Carrots
Ingredients
- 4 carrots peeled and cut into sticks or rounds
- 1 cup white vinegar
- 1 cup water
- 2 garlic cloves smashed
- 2 jalapeños sliced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 bay leaf
Instructions
- Pack the carrot sticks into a clean, heatproof jar.
- Combine vinegar, water, garlic, jalapeños, red pepper flakes, sugar, salt, peppercorns, mustard seeds, and the bay leaf into a sauce pan.
- Bring to a boil over medium heat.
- Pour the hot brine over them, ensuring they're fully submerged.
- Let cool to room temperature, then cover and refrigerate.
- Ready to enjoy within 3 hours, however this spicy pickled carrots tastes better after a day.
Notes
- For the best flavor, let the carrots pickle in the fridge for at least 24 hours before serving. If desired, garnish with fresh cilantro.
- Remove the seeds and ribs from the jalapeños or substitute them with milder peppers like Anaheim or poblano to reduce the spiciness.
- For the best texture, store the pickled carrots in the fridge for up to 5 days. Avoid reheating to maintain their crunch.
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