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.
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.
See how we calculate recipe costs here.
Nutrition
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.
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