Spicy Pickled Carrots

I’m excited to share my spicy pickled carrots recipe that’s both quick and delicious! You just need four large carrots, some vinegar, water, sugar, salt, and a few spices. I love adding red pepper flakes for a kick, but you can adjust to your taste. Simply simmer the brine, pour it over your carrot matchsticks, and let them soak in the fridge for at least a day—trust me, the flavors get better over time! They make a yummy snack and brighten up tacos or salads. Stick around, and I’ll tell you some fun variations to try!

What You’ll Love About This Recipe

What you’ll love about this spicy pickled carrots recipe is how incredibly easy it’s to whip up a batch right at home. Seriously, you won’t believe how quick it comes together!

Here are some serving suggestions to get you started:

• Toss them into salads for an extra kick.
• Use them as a colorful topping for tacos or sandwiches.
• Enjoy them straight from the jar as a zesty snack.

Spicy Pickled Carrots

Recipe by Norma EctorCourse: SnacksCuisine: Asian

Servings

2 cups

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

25

kcal

Ingredients

• 4 large carrots, peeled and cut into matchsticks

• 1 cup white vinegar

• 1 cup water

• 1 tablespoon sugar

• 1 tablespoon salt

• 2 teaspoons crushed red pepper flakes (adjust for spice preference)

• 2 cloves garlic, sliced

• 1 teaspoon whole black peppercorns

• 1 teaspoon mustard seeds

Directions

• In a saucepan, combine the vinegar, water, sugar, salt, crushed red pepper flakes, sliced garlic, black peppercorns, and mustard seeds. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
• Place the carrot matchsticks in a clean jar or container.
• Pour the hot brine over the carrots, ensuring they’re fully submerged.
• Allow the mixture to cool to room temperature before sealing the jar.
• Refrigerate for at least 24 hours before enjoying; the flavors will intensify over time.

Notes

• Store the pickled carrots in the refrigerator for up to 2 weeks.
• These spiced treats are great as a snack, in salads, or as a crunchy topping for tacos.

Frequently Asked Questions

Can I Use Other Vegetables for Pickling?

Isn’t pickling just magic? I’ve experimented with various vegetable combinations—cucumbers, radishes, and even green beans. Different pickling techniques can create unique flavors, so don’t hesitate to explore what you have on hand in your kitchen!

Is It Possible to Can Spicy Pickled Carrots?

Absolutely, I can. Just make certain you follow canning safety guidelines and adjust the spice levels to your preference. It’s vital to process them properly, so you get delicious, safe, and shelf-stable pickled goodies.

How Can I Adjust the Sweetness Level?

When I’m adjusting sweetness, I often experiment with sugar alternatives like honey or agave. Just remember, the sweetness adjustment can greatly affect the final flavor, so I taste as I go for balance.

What Are Some Alternatives to White Vinegar?

When experimenting with vinegar, I often use alternatives like apple cider, red wine, or rice vinegar. Malt and balsamic vinegar can also add unique flavors. Each brings a distinct twist, enhancing my recipes delightfully.

Can I Skip the Mustard Seeds in the Recipe?

Sure, you can skip the mustard seeds! It might alter the flavor impact slightly, but you’ll still enjoy the pickling spices. Experimenting keeps things fun, so feel free to adjust according to your taste!