Here’s a simple recipe for spicy, tangy pickled carrots — crunchy, flavorful, and perfect as a snack, salad topping, or side 🌶️🥕
🌶️ Spicy Tangy Pickled Carrots
Ingredients (makes 2 pint jars)
- 1 lb carrots, peeled and cut into sticks or rounds
- 2 cloves garlic, peeled and smashed
- 1–2 fresh chili peppers (like jalapeño or serrano), sliced
- 1 cup white vinegar (or apple cider vinegar for milder tang)
- 1 cup water
- 1 tbsp sugar (optional, balances tang)
- 1 tbsp salt
- 1 tsp whole black peppercorns
- Optional: 1 tsp mustard seeds or coriander seeds
Instructions
1. Prepare the jars
- Sterilize 2 pint jars and lids by boiling or washing in hot, soapy water.
- Pack carrot sticks vertically into jars, adding garlic and chili slices.
2. Make the brine
- In a small saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, stirring until sugar and salt dissolve.
3. Pour and seal
- Carefully pour the hot brine over the carrots, covering them completely.
- Tap jars gently to release air bubbles.
- Seal with lids. Let cool to room temperature.
4. Refrigerate
- Refrigerate for at least 24 hours before eating.
- Flavor improves after 2–3 days.
- Lasts up to 3–4 weeks in the fridge.
Tips for Perfect Pickled Carrots
- Crunch factor: use firm carrots and don’t overcook the brine.
- Adjust heat: add more or fewer chili peppers depending on your spice tolerance.
- Extra flavor: try adding a slice of ginger or a few fresh herbs like dill or cilantro.
- Quick pickles: these are refrigerator pickles — no canning required.
If you want, I can give you a “super crunchy, fiery pickled carrot recipe” that stays crisp for weeks and has an extra punch of heat and tang — perfect for sandwiches, tacos, or snacking straight from the jar.
Do you want me to make that version?