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.
When I finish a jar of sliced pickled jalapeños, I save the brine. Wash the jar, fill with carrot sticks and any other veggies (I like cauliflower). Not as good as this recipe but it’s quick. Glad I tried this one!
These turned out really well! They remind me a bit of the pickled veggies I grew up eating in the south. I didn’t have any issues with the oil (I used olive) as Indian pickles also have oil. I omitted the onion because I prefer to pickle them separately. I also am on a lower sodium diet so I reduced the salt to about 1/2-3/4 tsp. I ended up adding about 1/2-3/4 tsp of sugar at the end to balance the flavors. Maybe my carrots were less sweet than usual.
I really enjoyed this recipe but unsure about what the purpose of the olive oil is. It congealed in the fridge and made it slightly unpleasant to eat right from the fridge. Next time I’d leave it out!
Do you think this recipe would work without the salt?
Salt is a necessary ingredient in pickle brine because it helps preserves the vegetables. I bet a quick search online for “low sodium pickle brine” will give you some results that might be adaptable to this recipe. Also, after the fermentation process, soaking the pickles in water before eating can help reduce their sodium content. ~ Marion :)
Do you need the oil and could I eliminate it?
You can definitely substitute it with an equal amount of water or vinegar, or omit it, but you might not get as much mileage out of the recipe. Oil is a preservative, and is added to this brine in order to increase the longevity of the pickles. ~ Marion :)
These are fantastic – flavorful & crunchy. I took the suggestion of adding cauliflower (and a second jalapeno because of the increased bulk) and am very glad I did! Though FYI, as I learned from the first batch, the red onion will turn the cauliflower purple, which I found offputting – I cut the onion from subsequent batches and didn’t miss it.
I’m salivating at the idea of making these. Might be a stupid question but do the carrots keep their crunch mostly?
Yes. XOXO -Monti
So good, so simple! Great way to use left over carrots. I subbed a little red wine vinegar because I didn’t have a full 2 cups of white, and used avocado oil. Can’t stay out of them! Next time I’ll add a clove of garlic. A sweet/spicy version would be interesting. Thanks!
Can you process in a boiling water bath and keep on the shelf instead of the refrigerator?
Hi Connie, we have not tested this method and cannot answer your question. XOXO -Monti
I am in a sodium restricted diet. Do you think I could omit the salt and still end up with a decent product? 🤔🤔🤔
Have you ever canned them?
Hi Barbara! We don’t do much preserving at Budget Bytes and have not canned anything. XOXO -Monti
Do you think cauliflower would be a good addition?
I love pickled cauliflower! XOXO -Monti
I like sweet & spicy. Could I add sugar to this recipe? If so, how much would you suggest?
Thank you in advance for your assistance!
Woot! Sweet and spicy is one of my faves too. Just use a 3-2-1 ratio. Three parts vinegar, 2 parts water, 1 part sugar. XOXO -Monti
Hello! May I ask why there is oil in the recipe? Would it be OK to leave it out?:)
Hi Tamara, the oil adds flavor and it adds body to the brine. It also helps in the preservation of the pickles , as it floats to the top of the brine and creates a thin barrier. Feel free to omit, though the results won’t be quite as fantastic. XOXO
I like to pickle carrots with the Budget Bytes Moroccan spice blend, some fresh lemon juice, and fresh cilantro, plus, of course, the vinegar, water, and salt. In this version of the recipe, I leave out the onions and jalapeños.
I can preserve these just like I do pickles right
These are quick-pickled not fermented. They will last 3 to 4 weeks in your refrigerator.
Delicious and so easy! I like that they are spicy but not overly spicy.
This might be a stupid question, but are the carrots good in the fridge for 3-4 weeks or do they take that long to become pickled?
They’re good to eat immediately after you make them. :) They’re good in the fridge that long because the high acidity of the brine slows spoilage. I hope that helps!
This looks amazing! What is the texture like after boiling the carrots for five minutes? I have carrots, so I am going to try this, but I wonder if the carrots have a bite to them after boiling.
Yep, they still have a good texture to them. :)
Just made it and put right in fridge after bottling. Is it ok to put them in the fridge right away? I figure it would keep them from getting too soft and stop the cooking process. They smell amazing and can’t wait to dig in.
Yep, you can put them in the fridge right away. :)
I’m wondering if it’s possible to make this using small carrot sticks–dare I say, batons?–instead of sliced carrots. Maybe boil a 1-2 minutes longer than slices?
An odd change, perhaps, but I used to love a spicy pickled carrot stick situation that I’ve struggled to recreate! I’ll report back if I try it!
I think that would work great!
Can;t wait to try these. There is a local restaurant that serves these as a side with burgers & sandwiches. They also use celery, peppers, cauliflower. I usually take it home and put it on salad. I don’t need dressing as this is enough.!
I when I made this recipe I was worried that I wouldn’t be able to eat it all before it went bad. It didn’t even last two weeks because I loved it some much and I have been putting it on EVERYTHING! Thank you for this amazing recipe.
sorry I found the nutrition part.. Thanks
NEED NUTRITION FACTS FOR DIABETICS NEED CARBS AND SUGAR AND PROTEIN..
PLEASE, PLEASE. I AM DYING TO TRY THIS BUT I NEED MORE INFO
I can’t eat spicy food (boohoo) any more. What should I leave out so it’s not really spicy? Can we can this recipe? Thanks
If you leave out the jalapeño it won’t be spicy. :) Unfortunately, I don’t have any experience with canning so I can’t advise on that question.
Could this be canned for storage? I’m almost positive it can be water-bathed like most pickles for longer storage.
Unfortunately, I don’t have any experience with canning, so I can’t advise.
Ha! I’ve followed you for years and never realized you used to live in BR! I’ve been here my whole life! Great recipe, thanks!
Just made these and they’re really good. I used my own Korean pepper for the jalapeño and I did add a small spoon of sugar to the brine. Thanks and I will definitely make these again with different veg.
Hi ya’ll! I made this yesterday and left a review. I’m writing a follow-up review because I just ate some of the pickled veggies. So, so good!!! I didn’t expect them to taste this good. Best pickled veggies I’ve ever made. I wasn’t sure about adding the oil, but now I see that it adds texture and richness. Don’t skip the oil. For fun, I used organic sunflower oil (turned out to be a good choice). I can munch on these for a while. Really tasty and easy to eat.
So glad u posted this, I just skipped the oil. I’m in a diet, however I just ran back into the kitchen an added some sunflower oil.
😉
Just made this. It’s quick and fun! A great way to use leftover veggies before they go bad. I had half a bag of carrots that’s been sitting in the fridge. I added a bit of cauliflower, garlic, and jalapeños. I had all these on hand. Thanks for this recipe! I can’t wait to eat the carrots once they are ready.
Great recipe! Now, can you crack the fajita marinade code that Ninfa’s uses?
I wish! I no longer live near Ninfa’s so I can’t go try them to see. 😭
I love eating pickles with rice. Found another pickle recipe to try with rice!
Will definitely try it. Thank you for the amazing recipe.
I truly think I have a dangerous addiction to pickles! Do you know if these are suitable for water-bathing for long-term storage?
Unfortunately, I’m not experienced with canning, so I can’t offer advice on that.
These look delicious. Do you think I could leave out the onion and still get great flavour? I’m following a low fodmap elimination diet, which means no onions or garlic (among other things) for a while.
Yes, I think you’ll still have pretty good flavor without the onion. They’re my favorite part, but if you have to avoid them I think you can get away with it. :)
Not a huge fan of carrots…but now I am…had to use leftover carrots up from chicken noodle soup recipe! This recipe is amazing and I eat it with everything! Like Beth, I forgot to add garlic – next time..plus more veggies!
Thank you Barbara!
I canned the ones I did….but may need to still refrigerate after there open,
You think if I used baby carrots instead of the full carrots it would be okay?
You may need to adjust the cooking time to compensate for the different size of the carrots, but you could also slice them.
I did mine with carrots, habanero peppers ,yellow pepper red pepper little garlic, salt pepper oregano 2 cups of vinegar, and vegetable oil, boiled them down to perfection great
Would I be able to substitute olive oil in this recipe?
Yes, you could use just about any cooking oil.
I absolutely love pickled vegetables, but if I add garlic cloves is there a risk of botulism with the oil?
Hmm, I’m not 100% sure, but I’m going to guess no for three reasons: 1) You actually need to keep these refrigerated, the cool temperatures should prevent the bacteria growth. 2) This has high acidity thanks to the vinegar, another bacteria inhibitor. 3) This is briefly cooked and I think the warnings against fresh garlic in oil are for uncooked/fresh garlic in oil.
I forgot to mention that I also add a LOT of garlic cloves. I love them!
I made these for the second time tonight. Everyone loves them. I also add jicama, cauliflower, bay leaves and Mexican oregano instead of our usual oregano. So good! Thank you Beth, for all the wonderful recipes.
did this recipe with beets last week for a party this past weekend, came out great! however, i love pickled garlic and usually double or triple the garlic when making a batch of carrots or whatever. have also doubled or tripled the jalapenos for more kick as well. thanks beth
Can you “can” this recipe? With a hot water bath??
I’m really not sure. Unfortunately, I don’t know anything at all about canning :P
Making my 4th batch of these today. LOVE them and can’t imagine life without always having some in my fridge. Last time I made a double batch and bartered jars for jars of bread and butter pickles, blackberry jam, and Brunswick stew. 2 of the 3 asked for the recipe and 1 of those shared it with her mother. I make exactly as Beth says, but sorta push out the seeds from the jalapeño slices so there are just a few seeds and ribs adding heat…perfection!
Gina – I never thought about doing that… it might work but they definitely won’t be nice and crunchy like they are when you use fresh carrots. (you only cook them a smidge, so they still have their crunch).
Can you use frozen carrots?
Marketgirl – I didn’t use sterilized containers, just regular old clean jars :) I didn’t bother sterilizing because I wasn’t keeping these for long term storage at room temperature. They’re refrigerated from the get go and I ate them within a few weeks :)
Oops, just scrolled up and found the answer to my amt question!
How many bottles does one batch make? Do you put them in sterilized bottles like you do when you are canning things?
I had the same question. I’ll try making it without the oil and let you know how they come out. (I’m temporarily on a very low fat diet so I need *flavor* without fat/oil and this seems like a great choice).
I suppose you could, although I’ve never tried it. The oil helps balance the acidity of the vinegar, it’s quite nice :)
Can you leave out the oil?
I can’t wait to try them! We love ElChico’s carrot relish, and I’ve always wanted to try these!
Jenn – I didn’t find them to be too terribly spicy, but I think it will vary quite a bit from pepper to pepper as well. I’m sure they’d be great even without the seeds!
How spicy are these with the jalapeno seeds in them? I’m kind of a wuss, but like some heat. Should I leave the seeds out?
Made these over the weekend, so so so good! Think I am going to double the recipe this week!
thats the oil probably. this recipe you dont need to sterilize because your not keeping them in the basement for months like our grandparents did. since this is a refrigerated recipe no sterilizing should be totally fine. my mom does this recipe allll the time and ive seen that yellowy stuff and i asked her what it was. it was congelled {sp?} oil since it got cold. no worries, just scrape off or shake the jar up every other day to keep that from happening!
Ack, I don’t know what that was without actually seeing it. I didn’t sterilize my jars at all. If in doubt, throw it out (unfortunately).
OK, made these and put them in the fridge. About a week later there was a bunch of stuff (yellowish in cover) on top of the jars. Is this bad stuff? Did I not sterilize the jars properly? Thanks.
Thanks, Beth! I made my first ever pickles last night (carrots & cauliflower). I went sweet instead of spicy and planned to wait until tomorrow to eat them, but broke into a jar today – I couldn’t wait! I think I’ll pour them out of the jar before I eat more next time; the oil sits on top i the jar and cats everything as it comes out.
This is so close to giardiniera I can taste it! Giardiniera seems like it’s practically unknown outside of Chicago, but do yourself a favor and look up italian beef sandwiches – they’re basically what you’d get if you added this to a french dip (sort of). They’re the best things in the entire universe, and yes, that’s including the megapork of the hyperion galaxy.
Ooooh – these look delicious. I remember when I was young my mom made a batch of spicy pickles and they were so delicious. I might have to try these…I would be curious to try with some green beans. Thanks for posting this!!
I just made the recipe you posted in July for taco chicken bowls. We loved the recipe! I plan to make the spicy pickled carrots tomorrow. I also love your blog!
You got new HAIR!!! I’m super liking the style. Oh, and I hate carrots so boo on recipe.
YUM. These are really one of my favorite things on earth! I also have a gigantic pickling jar and most of these ingredients, so I see some pickled carrots in my near future!!!
Brilliant! I need to try making these. I LOVE your blog. Thanks for yet another great idea!
Yum! Can’t wait to try them!
Just one clove. If you want to check out the original recipe, there is a link (“this post”) in the first paragraph. They also used some chile peppers that I didn’t have. But they were still awesome! :D
How much garlic did the original recipe call for?
I was JUST researching pickling today… I’ll definitely have to try this recipe. Thanks!
-mandi