Pickled Carrots
Back when I lived in Baton Rouge, there was a restaurant, Ninfa’s, that kept jars of spicy pickled carrots and other vegetables on the tables as an appetizer. Practically every time I went there, I would ruin my appetite on those pickles before I even had a chance to order an entree. So, when I saw they made a recipe for pickled carrots on The Homesick Texan, I got very, very, very excited. I didn’t have all the ingredients called for in that recipe, but the version I made below is still AMAZING, and I literally can’t stop eating them.
“Easy and delicious! I like spicy so I added extra jalapeños.”
DIANE
easy Pickled Carrots recipe
These spicy pickled carrots are a “quick pickle” not a fermented pickle, so they start with a vinegar brine. This particular brine includes white vinegar, salt, pepper, oregano, cumin, and oil. To add even more flavor, the carrots are pickled along with red onion and jalapeño. The original recipe that I used for inspiration also included garlic, but I completely forgot to add it to mine, so if you have it, add a couple of cloves of fresh garlic in there, too!
Recipe Success Tips
- Use the oil to extend the shelf life. Though I like adding the oil to help my veggies last longer, you can substitute it with equal amounts of water or vinegar.
- Choose your spice level. For less spice, omit the jalapeño; for more spice, add more jalapeño.
- Add other vegetables. Feel free to throw in cauliflower, beets, jicama, radishes, green beans, or even mini bell peppers. Note that the red onion and beets may cause some discoloration of your veggies. They will still be safe to eat and taste great.
Pickled Carrots
Cost $2.38 recipe / $0.30 serving
Ingredients
- 1 lb. carrots ($0.98)
- ½ red onion ($0.35)
- 1 jalapeño ($0.22)
- 1 cup water ($0.00)
- 2 cups white vinegar ($0.50)
- ¼ cup cooking oil ($0.16)
- ½ tsp ground cumin ($0.05)
- ½ tsp dried oregano ($0.05)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 2 tsp salt ($0.05)
Instructions
-
Peel and slice the carrots into ¼-inch thick slices. Slice the red onion and jalapeño into ¼-inch thick slices as well.
-
Add the water, vinegar, oil, cumin, oregano, salt, and pepper to a pot. Bring the brine to a boil.
-
Carefully add the sliced vegetables to the boiling brine, then continue to boil for about 5 minutes.
-
After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container.
See how we calculate recipe costs here.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Spicy Pickled Carrots Step-By-Step Photos
Prepare the vegetables: Begin by slicing 1 lb. of carrots (about 8 carrots), ½ of a red onion, and one jalapeño. I like to slice my carrots on a diagonal to give them a more interesting shape.
Prepare the brine: Make the brine by combining 1 cup water, 2 cups white vinegar, ¼ cup cooking oil, ½ tsp ground cumin, ½ tsp dried oregano, 2 tsp salt, and about ¼ tsp freshly cracked pepper. Bring the brine to a boil.
Add the sliced vegetables to the boiling brine (carefully) and boil for about 5 minutes. You don’t want the carrots to get too soft or for the color to fade too much.
Transfer the vegetables: After boiling, carefully ladle the vegetables and all of the brine into jars or another heat-proof container. You can eat them right away (I couldn’t help it!). But the flavor is even better after refrigerating for at least a day.
serving suggestions
I was first introduced to these carrots as a sort of snack or appetizer. But over time, I’ve found so many delicious ways to serve them. I love pairing them with birria tacos, where their tangy heat cuts through the rich, slow-cooked meat. They’re also fantastic with crispy tofu, adding brightness to every bite, or alongside a tofu, spinach and green curry, where the acidity balances the creamy sauce. And when I’m craving something more classic, I’ll pile them onto a juicy chicken burger for an extra layer of crunch and spice. Basically, anytime I want to add a tangy-spicy bite to my meal, I add a spicy pickled carrot!
How to Store
Store these spicy pickled carrots in an airtight container in the refrigerator, where they’ll stay crisp, flavorful, and ready to enjoy for 3–4 weeks. The longer they sit, the deeper the flavors become—so they’re just as great for snacking straight from the jar as they are for adding a punch of heat and tang to your favorite meals.
Love Easy Pickles? Try These Recipes Next:
- Pickled Red Onions are the easiest way to turn a leftover onion into a tangy, bright topping for tacos, sandwiches, bowls, and salads.
- My Pickled Jalapeños are the kind of quick fridge staple that adds heat, tang, and crunch in one scoop.
- Yuca En Escabeche is like a tangy, olive-studded potato salad, but with hearty cassava and so much more personality!
more easy carrot recipes
