Spicy Mexican Pickled Carrots

This Mexican-style pickled carrot recipe is great for topping tacos, tostadas and/or quesadillas or as a side to any South-of-the-border entree. These spicy carrots are also delicious added to a bowl of soup or tossed with spring greens, feta cheese and just a drizzle of olive oil.

Spicy Mexican Pickled Carrots Recipe

Ingredients

3 cups white vinegar
1 cup water
¾ cup sugar
2 tablespoons pickling salt or fine sea salt (not iodized)
3 pounds small spring carrots, sliced on the diagonal 1/8 inch thick
1 medium red onion, sliced 1/8 inch thick
2 fresh jalapenos, sliced into rings 1/8 inch thick
2 teaspoons dried oregano, preferably Mexican, divided
2 teaspoons cumin seed, divided
2 large cloves garlic, halved

Directions

Step 1: Prepare 4 1-pint (2-cup) canning jars and lids: Wash in hot soapy water and rinse well.

Step 2: Combine vinegar, water, sugar and salt in a 6- to 8-quart nonreactive pot and bring to a boil. Stir until the sugar is dissolved. Add the carrots, onion and jalapenos; return to a boil. Remove from heat and let stand 10 minutes.

Step 3: Place ½ teaspoon each oregano and cumin seed in each jar, along with half a garlic clove.

Step 4: Fill the jars with the vegetables and pickling liquid to within 1/2 inch of the rim. Wipe the rims with a clean cloth. Place lids and dry rings on the jars. Tighten until just finger-tight (won’t move with gentle pressure) but don’t overtighten.

Step 5: Process the filled jars in boiling water up to the neck of the jars, placing them on the rack without touching one another or the sides of the pot. Cover the pot and bring to a boil; boil 10 minutes, then turn off the heat, uncover the pot and leave the jars in the water for 5 minutes. Use the jar lifter to transfer the jars to a towel, with some space between each jar. Let stand, without moving, for 24 hours. (If you do not want to process the jars in a boiling-water bath, you can refrigerate the carrots for up to 2 months.)

Step 6: After 24 hours, unscrew the rings and test the seals by pressing lightly on the center of each lid. They should have a slight concave indentation and neither yield to your pressure nor pop back. If a seal is not complete, you can process again in boiling water or store any unsealed jars in the refrigerator. Store at room temperature for up to 1 year if processed in a water bath.