Forget soggy carrots! This recipe for Quick Pickled Carrots delivers a vibrant, tangy side dish that's perfect for tacos, burritos, or simply enjoyed on its own. These aren't your grandma's pickled carrots; we're talking a bright, crunchy explosion of flavor, ready in minutes, not months. The secret lies in a simple, yet powerful brine that infuses the carrots with a delicious Mexican-inspired zest, a perfect balance of sweet, spicy, and sour. These quick pickles are incredibly versatile, adding a refreshing crunch and a punch of acidity to any meal.
Imagine the satisfying crunch of perfectly pickled carrots complementing your favorite Mexican fare. Beyond the incredible taste, this recipe is incredibly simple and requires minimal ingredients – most likely already in your pantry! Ready to experience the magic of quick-pickled perfection? Let's dive into the easy step-by-step process outlined below.
Tools Needed
- Large pan
- Airtight container
Ingredients
- Carrots: 1 1/2 lbs
- Red Onion: 1/2
- Jalapeno: 1
- Garlic: 8 cloves
- Avocado Oil: 2 tablespoons
- Whole Black Peppercorns: 1/2 teaspoon
- Mexican Dry Oregano: 1/2 teaspoon
- Whole Cumin Seeds: 1/4 teaspoon
- Whole Cloves: 2
- Water: 2 cups
- White Distilled Vinegar: 2 cups
- Bay Leaves: 2
- Salt: 2 teaspoons
- Sugar: 2 teaspoons
- Fresh Thyme: small bunch
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Aromatics
- Peel and slice carrots at an angle, keeping similar thickness. Make thicker slices on the wider end and thinner slices on the narrow end.
- Slice red onion thinly.
- Slice jalapeno at an angle, keeping similar thickness to carrots.
- Peel garlic cloves.
Step 2. Sauté and Spice
- Heat avocado oil in a pan over medium heat. Add carrots, garlic, and jalapenos. Cook for 3 minutes.
- Toast black peppercorns, oregano, cumin seeds, and cloves in the pan for 1 minute.
Step 3. Simmer and Marinate
- Add water, vinegar, bay leaves, salt, sugar, and thyme to the pan. Stir until salt and sugar dissolve. Bring to a gentle simmer and cook for another 3 minutes.
- Remove from heat and stir in the red onions.
Step 4. Cool and Refrigerate
- Let the mixture cool completely. Transfer to an airtight container, cover, and refrigerate for at least 3 days (or 12 hours minimum).
Read more: Easy Mexican Macaroni Salad Recipe (Cold Salad)
Tips
- Choose sweet and delicious carrots for the best flavor.
- Keep carrot slices thick to maintain crunch.
- Don't overcook the carrots; they should be slightly soft but still crunchy.
Nutrition
- Calories: 640
- Fat: 26g
- Carbs: 106g
- Protein: 8g
FAQs
1. How long do these quick pickled carrots last?
Stored in the refrigerator, these pickled carrots will last for about 2 weeks. Make sure they're fully submerged in the brine.
2. Can I use different vegetables besides carrots?
Absolutely! Try pickling thinly sliced radishes, cucumbers, or even jalepeños using the same brine recipe. Adjust pickling time as needed depending on the vegetable.
These quick pickled carrots are a game-changer, adding a burst of flavor and texture to any meal. Their bright, tangy taste and satisfying crunch will quickly become a staple in your kitchen. So go ahead, give this simple recipe a try and experience the deliciousness for yourself!