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.
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!