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.
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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.
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?