Spicy Pickled Carrots

Spicy pickled carrots is a easy recipe for a crunchy side dish perfect for tacos or salads. Ready in just 24 hours with just few ingredients.

Course Condiment, Side Dish

Cuisine American, Mexican, Tex-Mex

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Calories 52kcal

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.

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.