Spicy Pickled Carrots

If you’ve been here for a while, you’ll know that I don’t make spicy food often because I don’t care for things that are too spicy, blame my Puerto Rican tastebuds. I love a good balanced heat though, and these carrots the right amount of heat that I love when paired with tacos.

These carrots are my take on the pickled carrots I always get when I visit my local taco truck that I love snacking on in between bites of tacos. Crunchy, sweet, savory, and tangy, these carrots hit every mark when it comes to flavor. The recipe comes together fairly quickly and in one small saucepan, so let’s get to it!

Spicy Pickled Carrots

Cook time: 30 minutes

Yields: one quart sized mason jar 

3 medium carrots, peeled and thinly sliced on bias 

1/2 medium white onion, thinly sliced 

1/2 jalapeño pepper, thinly sliced 

4 large garlic cloves, crushed 

1 1/2 tbsp dried oregano

1 tbsp whole black peppercorns

Large pinch light brown sugar 

1 cup water 

1 cup distilled white vinegar 

In a medium saucepan, bring everything to boil.

Once boiling, turn heat down to medium and simmer for 20 minutes with lid partially covering the pot.

Portion in a glass mason jar or deli and let cool completely to room temperature before placing in the fridge. Eat the carrots within 7 days. 

¡Buen provecho!