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 this post for Ninfa’s Spicy 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.
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What’s in Spicy Pickled Carrots
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!
How Long Do Pickled Carrots Last?
These deliciously spicy carrots will last about 3-4 weeks in the refrigerator.
What Else Can I Add?
I’m dying to add all sorts of other vegetables to my spicy pickled carrots the next time I make them. I think small cauliflower florets would just be incredible in there, but it would be fun to also try some sliced radishes, green beans, or maybe even some mini bell peppers.
How to Serve Pickled Carrots
As mentioned above, I was first introduced to these carrots as a sort of snack or appetizer. But I think they’d also be great added to a salad, bowl meal, tacos, or salads. Basically, anytime you want to add a tangy-spicy bite to your meal, add a spicy pickled carrot!
Spicy Pickled Carrots
Servings 8 ½ cup eachIngredients
- 1 lb. carrots ($1.00)
- 1/2 red onion ($0.21)
- 1 jalapeño ($0.08)
- 1 cup water ($0.00)
- 2 cups white vinegar ($0.50)
- 1/4 cup cooking oil ($0.16)
- 1/2 tsp ground cumin ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp freshly cracked black pepper ($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.
- Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.
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Nutrition
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How to Make Spicy Pickled Carrots – Step By Step Photos
Begin by slicing 1 pound 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.
Make the brine by combining the 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 bring up 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.
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.
Can I just pour the brine over the raw carrots for a crunchier carrot
Can I just barely blanch the carrots for a crunchier carrot?
They still stay pretty crunchy this way! But yes, if you want them totally crunchy you can do that.
Thank you for the recipe!!! The 2 jars are cooling down a bit before I put them in the fridge. I tried a carrot and it was still crunchy– will that soften a bit in the fridge? I like some crunch for sure, but not a raw type crunch. I love the heat and I needed to use my Jalapeños so this was perfect!!
Will for sure try this recipe but oil is not necessary. It’s not a preservative and it’s only funtion is to prevent oxidation from the air in the container which can lead to discoloration of some foods.
Can these be canned for gift giving?
We’re not too familiar with canning procedures, so I’m not sure!
Thanks for the recipe. These were great but next time I probably won’t use the oil because I eat them so fast, it’s not necessary as a preservative for me. I doubled the batch, added some clothes of garlic, and used an habanero pepper instead of a jalapeno because that’s what I had. It made around five pints and I’ve already eaten a whole pint in less than 24 hrs.
Do you use pickling vinegar or just regular vinegar?
Just regular vinegar!
Easy and delicious! I like spicy so I added extra jalapeños
Why the vegetable oil in the recipe? I’ve never seen that in a pickle recipe before?
You can definitely substitute it with an equal amount of water or vinegar, or omit it, but they might not last as long! Oil is a preservative, and is added to this brine in order to increase the longevity of the pickles as well as adding flavor and body to the brine.
I really liked these! Very easy to make. I did add whole garlic cloves. I served them for Thanksgiving and they went very well with our smoked turkey breast. Since I now have a whole bunch of carrots I am looking for more pickled carrot recipes. ;-)
I love these so much. I use them in salads and add to spaghetti sauce.
These were fantastic. Very authentic and last a very long time in the refrigerator. Loved them. Eat them with Mexican food and they are good with all kinds of sandwiches.
These were fantastic. Very authentic and last a very long time in the refrigerator. Loved them. Eat them with Mexican food and they are good with all kind of sandwiches.
Beth your recipe for these spicy carrots is delicious! Our family loves these. Will be making more! Thanks for sharing.
Delish! I added some cauliflower florets because I had less than a pound of carrots. I also used a regular yellow onion— I saw the earlier comment where the cauliflower turned purple—and added 1/2 tsp of minced garlic. I recommend adding the garlic! The color isn’t quite as nice as if I had just used carrots and purple onion, like in the pictures, but it tastes good and isn’t too too spicy with one whole jalapeño.