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Pickled Carrots

Add spice, tang, and texture to foods with pickled carrots. A delicious, unexpected complement to tacos, steak, or grilled chicken! Impress your guests, who will be asking for the recipe!

Pickled carrots

Makes one quart or 2 pint jars of pickled carrots, but scale up for more, because they will go fast!

Ingredients:

  • 2 cups white vinegar
  • 2 cups water
  • 6 large carrots, cut into 1/4" rings
  • ½ white onions, diced
  • 2 fresh jalapeños, sliced
  • 5 garlic cloves, smashed
  • 10-15 peppercorns
  • 2 teaspoons of dried Mexican oregano

Directions:

  1. Bring water and vinegar to a boil. In the meantime, cut and prepare all vegetables.
  2. Once mixture is boiling, add remaining ingredients and simmer 15 minutes.
  3. Let mixture cool completely.
  4. Pour into washed and dried jar and refrigerate for 3 days before using for best flavor.
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