Pickled Mexican Carrots

Adapted from Tart and Sweet:

This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

Yield: 1-2 pints (or 1 pint and 1 half-pint)

2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

1 1/4 cups apple cider vinegar
3/4 cups water
3/4 Tbsp kosher salt
3/4 Tbsp brown sugar

Per pint-sized jar:
1 clove garlic
1 hot pepper (habanero recommended, but any hot pepper will do)
Small piece of cinnamon stick
1 bay leaf (fresh if possible)
Pinch of cumin seeds (you can do more if you want, but I find this flavor overpowering)
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp peppercorns
1/4 tsp vegetable crisper granules

Bring vinegar solution to boil. Pack ingredients into hot jars. Ladle hot brine into jars, leaving 1/2" headspace.

Process 15 minutes.

Pickling Carrots
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