Spicy Pickled Carrots
Ingredients
The vegetables
-
1
lb
carrots
-
½
unit
red onion
-
1
unit
jalapeño
The brine
-
1
cup
water
-
2
cups
white vinegar
-
¼
cup
cooking oil
-
½
tsp
ground cumin
-
½
tsp
dried oregano
-
¼
tsp
freshly cracked black pepper
-
2
tsp
salt
Instructions
- Peel and slice the carrots, red onion, and jalapeño into ¼-inch thick slices.
- Combine water, vinegar, oil, cumin, oregano, salt, and pepper in a pot and bring to a boil.
- Carefully add the sliced vegetables to the boiling brine and boil for about 5 minutes.
- Remove from heat and transfer the vegetables and brine into jars or a heat-proof container.
- Store in an air-tight container in the refrigerator for 3-4 weeks.
Nutrition Facts (estimated)
Servings
8
Calories
101
Total fat
7g
Total carbohydrates
6g
Total protein
1g
Sodium
624mg
Cholesterol
0mg
You might also like