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 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.