Sweet and Spicy Pickled Carrots Recipe
Spicy pickled carrots add a playful zest to every dish and are wonderful eaten on their own as an appetizer. Make these pickles to pack for your next picnic or gift them to a friend. Stored in a mason jar, these pickles even make a beautiful display.
Sweet and Spicy Pickled Carrots Recipe
Linda DeCann
1 Quart
15 minutes
10 minutes
293
Appetizer
Infusing herbs into the pickling liquid packs a punch of flavor and tang, while the accompanying vegetables help to round out the flavor profile of this unique pickle. An effortless recipe to elevate your next salad, sandwich or grazing board.
Ingredients
- 1-pound carrots, peeled and sliced into ¼” thick medallions
- 2 jalapenos, thinly sliced into medallions
- ½ white onion, sliced into 1/4” strips
- 2 garlic cloves, smashed
- ¾ cup plain white vinegar
- ¾ cup water
- 1 teaspoon olive oil
- 4 bay leaves
- 5 black peppercorns
- 1 ½ teaspoons oregano
- 3/4 teaspoon salt
- 1 teaspoon white sugar
Directions
Combine garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt and sugar in a large pot over high heat.
Bring to a boil and carefully add the sliced vegetables.
Lower the heat in order to maintain a bare simmer and continue to cook for 10 minutes.
Cool completely before storing in an airtight container or glass jar. Keep refrigerated.
